Tomato Falafel Burger with Roasted Veg

This is a filling, tasty and protein-packed burger with a crisp, golden outer shell.  We popped these burgers in bagels for a delicious lunch but they’d make a great go-to option for barbecues in the summer months!

Tomato Falafel and Roasted Veg Burger
Serves 4
Contains: gluten*
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Prep Time
15 min
Cook Time
25 min
Prep Time
15 min
Cook Time
25 min
  1. 250 g chickpeas, drained and rinsed from a 400 g tin
  2. 1/2 small onion
  3. 1 garlic clove
  4. 2 tbsp tomato purée
  5. 1 tsp parsley
  6. 1 tsp cumin
  7. 1 tsp coriander
  8. 1 tsp chilli powder
  9. 1 tsp paprika
  10. 1 tbsp water
  11. 2 tbsp plain flour*
  1. 2 red peppers
  2. 1 large aubergine
  3. olive oil,
  4. seasoning
  1. vegan mayonnaise
  2. a generous dollop of hummus
  3. a handful of fresh, chopped chives
  1. Preheat the oven to 220 C. Cut the peppers into quarters and the aubergine into discs. Add to a large baking tray and toss with olive oil and seasoning. Roast in the oven for 15-20 minutes.
  2. Meanwhile, combine the falafel burger ingredients in a food processor and pulse until virtually smooth (a little texture is nice). Shape the mixture into 4, relatively thin burgers.
  3. Heat some olive oil in a non-stick frying pan and add the burgers. Fry for a few minutes on each side, or until they turn golden.
  4. Serve in a burger bun, bagel or bread** with some salad, the roasted pepper and aubergine. Top with a dollop of hummus, squeeze of vegan mayonnaise and some freshly chopped chives.
  1. * Use gluten-free flour alternative such as cornflour, buckwheat or rice
  2. ** Use gluten-free bread if required
  3. These will keep for 2-3 days in an airtight container in the fridge.

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