Boosted Falafel Burger
Say hello to this delicious vegan creation! If you’re feeling like some plant-based comfort food with all the nutrition you need, this is the recipe for you. We’ve boosted this healthy burger with my favourite Melrose Health Organic Essential Greens.
![](https://livkaplan.wpengine.com/wp-content/uploads/2021/09/IMG_2038-1024x768.jpeg)
Boosted Falafel Burger
![](https://livkaplan.com/wp-content/uploads/2021/09/IMG_2044.jpg)
We’ve boosted this healthy burger with my favourite Melrose Health Organic Essential Greens.
![](https://livkaplan.com/wp-content/uploads/2021/09/IMG_2044.jpg)
Serves:
4
Prep time:
30 minutes
Cook time:
35 minutes
INGREDIENTS
- 4 gluten free burger buns, toasted
- ¼ cup tahini
- 1 lemon
- ¼ cup pickled onion
- ½ cup alfalfa sprouts
- ½ head cos lettuce
- Salt and pepper to taste
Pattie
- 1 can chickpeas, rinsed
- 1 red onion, sliced
- 2 cloves garlic, crushed
- 1 tbsp olive oil
- ½ cup coriander, fresh, chopped
- 1 tbsp miso paste
- 2 tbsp Melrose Essential Greens
- 1 tsp cumin
- 1 tsp paprika
- 2 tbsp coconut flour Salt and pepper to taste
METHOD
- Preheat the oven to 200℃ and line a baking tray with baking paper.
- In a food processor, place the chickpeas, onion, garlic, olive oil, coriander, miso, greens powder, cumin and paprika. Pulse a few times until combined. You don’t want it to be a homogeneous paste, a few lumps is ok. Add the coconut flour until a dough forms. Season with salt and pepper.
- Shape into 4 patties and place on the baking tray. Bake for 20 minutes, then flip and bake for a further 15 minutes.
- In a small bowl or jar combine tahini with lemon juice and ¼ cup water. Season with salt and pepper.
- To assemble the burgers, place lettuce on the bun base and top with a pattie, tahini, sprouts, onion and the top bun!