Vegan Falafel Burger

Preparation

minutes

Servings

persons

Nutrition

750

calories

Ingredients

2 pkts falafel mix (160 g each)
12 SUNSWEET prunes
1 bunch of mixed herbs, e.g. parsley, coriander
2 tbsp rapeseed oil
12 mushrooms
salt, freshly ground pepper
2 avocados
4 tbsp sriracha chilli sauce
2 tbsp tomato purée
1 tbsp maple syrup
2 beef tomatoes
8 lettuce leaves, e.g. loose-leaf lettuce or Lollo Bionda
4 large burger buns (75 g each)
Chilli flakes

Instructions

Mix the falafel mix with water according to the instructions on the packet, leave to swell, dice the prunes, wash the herbs, shake-dry, chop and mix into the falafel mixture together with the prunes. Shape the mixture into four round, flat patties and fry in 1 tablespoon of hot oil for 3-4 minutes on both sides until crispy. Line a baking tray with baking paper and cook the falafel patties on it in a preheated oven (electric oven: 180 °C/ fan: 160 °C) for 10-12 minutes.
Clean and slice the mushrooms and fry in the remaining oil until hot on all sides. Season with salt and pepper. Peel, halve and de-stone the avocados and cut into wedges. Mix the sriracha chilli sauce, tomato purée and maple syrup until smooth. Wash and slice the beef tomatoes. Wash the lettuce leaves and pat dry.
Cut the burger buns in half and crisp up the halves in a hot oven for 3-5 minutes. Spread the sriracha sauce mixture on the undersides, top with lettuce leaf and tomato slices, place the falafel patties on top. Then top with avocado wedges and mushrooms and sprinkle with chilli flakes. Pour the remaining sauce over everything, top with lettuce and put the burger bun lids on.