6-Ingredient Vegan Beetroot Falafel Burgers
Quick and easy to make, and so moist and flavoursome, this burger recipe features Cauldron ready to eat falafels with chickpeas, spices and coriander.
Cauldron Ready to Eat Falafels
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!
For more recipe ideas visit www.elizabethskitchendiary.co.uk