easiest way to prepare speedy perfect Walnut falafel burger with beetroot and apple slaw

What’s happening? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Walnut falafel burger with beetroot and apple slaw. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Walnut falafel burger with beetroot and apple slaw is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Walnut falafel burger with beetroot and apple slaw is something that I’ve loved my entire life.

Table of Contents


  • 115g (1 cup) walnut pieces
  • 400g can chickpeas, drained, rinsed
  • 1/3 cup firmly packed fresh mint leaves
  • 1/3 cup firmly packed fresh coriander leaves
  • 1/2 small red onion, coarsely chopped
  • 1 tablespoon ground cumin
  • 1 garlic clove, chopped
  • 1/2 teaspoon dried chilli flakes
  • 1 lemon, rind finely grated, juiced
  • 2 tablespoons quinoa flour
  • 1 small green apple
  • 2 (about 180g) beetroot, peeled
  • 1 small carrot, peeled
  • 130g (1/2 cup) low-fat Greek yoghurt
  • 2 teaspoons tahini
  • 1 1/2 tablespoons extra virgin olive oil
  • 1 Turkish bread loaf, quartered crossways, split, toasted
  • Fresh mint leaves, extra, to serve


  • Step 1
    Line a baking tray with baking paper. Process walnuts, chickpeas, mint, coriander, onion, cumin, garlic, chilli, rind and half the flour in a food processor until well combined. Season well. Divide into 4 portions. Shape each into a 2cm-thick patty. Place on prepared tray. Place in the fridge for 20 minutes to firm.
  • Step 2
    Meanwhile, place 1 1/2 tbs of the lemon juice in a glass bowl. Quarter apple and core. Feed apple through a food processor fitted with grater attachment. Transfer to bowl. Toss in lemon juice. Feed beetroot and carrot through food processor fitted with a grater attachment. Transfer to bowl. Toss to combine. Combine yoghurt, tahini and 3 teaspoons lemon juice in a separate bowl. Season.
  • Step 3
    Place remaining flour on a plate. Heat oil in a non-stick frying pan over medium-low heat. Coat patties in flour, shaking off excess. Cook, turning carefully, for 4 minutes or until golden.
  • Step 4
    Divide the bread bases among plates. Top with the beetroot slaw, patty, yoghurt mixture, extra mint leaves and bread tops.

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