Quick and easy to make, and so moist and flavoursome, this burger recipe features Cauldron ready to eat falafels with chickpeas, spices and coriander. Pick up a pack in the chilled aisle of your local supermarket! Post originally published in July 2018, republished for Veganuary January 2019.
Vegan burgers can be notoriously difficult to make, being overly dry, or overly smooshy, I have found. That is, until now! With my vegan beetroot falafel burgers, you’ve got a 100% plant-based burger perfect for loading with all your favourite burger toppings.
My secret is to use a pack of Cauldron Foods ready to eat falafels with chickpeas, spices and coriander. Simply blitz them up in a mini food processor and add the rest of the ingredients. Fresh beetroot imparts a gorgeous purple colour and flavour to the burger, while the mixture is held together with a vegan egg replacer – a combination of chia and flax seeds soaked in water. This creates a gorgeous plant-based gel that holds everything together.
Extra spices aren’t needed, as the falafels are tasty enough on their own. They are seasoned with cumin, coriander, parsley, black pepper and garlic. I’ve added a little fresh parsley for a contrast in colour.
INGREDIENTS NEEDED FOR THESE VEGAN BEETROOT FALAFEL BURGERS
- Cauldron ready to eat falafels with chickpeas, spices and coriander
- fresh beetroot
- chia seeds
- flax seeds
- fresh parsley
- olive oil, to brush
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HOW TO MAKE VEGAN BEETROOT FALAFEL BURGERS
Step 1: place the Cauldron ready to eat falafels in a mini food processor.
Step 2: process the falafels for a few seconds until they resemble coarse breadcrumbs. Alternatively, crumble by hand.
Step 3: peel the beetroot, coarsely chop and then blitz until fine, but still retaining some texture. You can also finely chop by hand.
Step 4: mix the falafel, beetroot, chopped parsley and chia/flax seeds which have been soaked in water in a bowl.
Step 5: combine well.
Step 6: form into burgers, brush with oil and bake.
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I’ve baked my burgers in the oven, but since they keep so well together you could easily cook them on the grill or BBQ.
Top with your favourite burger toppings. I’ve added slices of tomato and avocado to mine, along with some salad leaves, some vegan mayonnaise and a dollop of beetroot ketchup.
Cauldron Foods have been creating vegetarian falafels, sausages and tofu for over thirty years. They are a team of passionate foodies who are always trying to come up with new and imaginative ways to enjoy vegetable-based foods.
Their original falafels are a very versatile ingredient and are suitable for vegans. You can serve them straight from the pack, as they are ready to eat, as a snack or part of a mezze with friends, or you can use them in a wide range of recipes like this vegan beetroot falafel burger. Why not try them in a falafel cheese & pesto toastie, or as falafel waffles with avocado salad and hummus or even as a falafel bubble and squeak?
From organic tofu that works perfectly with the flavours of the Far East to their tasty falafel bites inspired by the street markets of Cairo, Cauldron has a whole range of delicious products including falafel and meat-free sausages. Discover your favourite Cauldron products in the chilled foods aisle of your local supermarket and check the freezer section for their brand new frozen vegan wholefood sausages and burgers – perfect for BBQ season!
What’s your favourite way to jazz up Cauldron falafels? Let me know in the comments!
6-Ingredient Vegan Beetroot Falafel Burgers
- 1 tbsp chia seeds
- 1 tbsp flax seeds
- 100 ml cold water
- 200 grams Cauldron Ready to Eat Falafels
- 1 small beetroot
- 1 tbsp fresh parsley finely chopped
- olive oil to brush
- Preheat oven to 180 C/ 160 C fan.
- Crack the chia and flax seeds by pulsing in a blender for a few seconds and place in a bowl. Cover with the water and leave to form a gel for five minutes.
- Meanwhile, process the Cauldron ready to eat falafels in a small food processor until well crumbled. Place in a medium sized bowl.
- Peel the beetroot, removing the stem. Chop into pieces and process in a food processor until fine, but still retaining some texture.
- Add the beetroot to the crumbled falafel, and mix in the chopped parsley and chia/flax seed gel. Combine well.
- Divide the mixture into four balls and shape each ball into a burger pattie about 1.5 cm thick.
- Place on a baking tray and brush with olive oil.
- Bake in the centre of the oven for 25-30 minutes.
- Serve in a wholegrain roll with your favourite toppings!
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PIN THIS VEGAN BEETROOT FALAFEL BURGER RECIPE FOR LATER!
This is a sponsored post in collaboration with Cauldron Foods, although all thoughts and opinions expressed are our own. Thank you for supporting the brands who make it possible for me to do what I love: mess up my kitchen and share recipe stories.
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