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Double Falafel and Avo burger

Double Falafel and Avo burger

with roasted potatoes

4.0(56)

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:

785 kcal

:

23.6g

:

35 minutes

Veggie

Family Friendly

:

Sulphites
Milk
Egg
Soya
Wheat
Mustard
Lupin
Nuts
Sesame
May contain traces of allergens

Crispy falafel forms the bulk of this no-meat burger. Avocado adds a creaminess and pesto lends an earthy depth of flavour to this veggie burger dish.

1 unit(s)

Avocado

40 grams

Salad Leaves

30 grams

Green Pesto

1 sachet(s)

Balsamic Vinegar

()

2 unit(s)

Brioche Buns

( )

500 grams

Baby Potatoes

320 grams

Falafel

to taste

Salt

to taste

Pepper

to taste

Oil

Energy (kJ)3283 kJ

Energy (kcal)785 kcal

Fat33 g

of which saturates5.5 g

Carbohydrate99.3 g

of which sugars21.7 g

Dietary Fiber17.2 g

Protein23.6 g

Salt2.9 g

Trans Fat3.1 g

Potassium1210.7 mg

Calcium58.3 mg

Iron0.4 mg

•Baking Sheet with Baking Paper

Roast the Potatoes

1

Preheat the oven to 240°C/220°C fan/gas mark 9.
Halve the potatoes lengthways, quartering any larger pieces, and pop them onto a lined baking tray.
Drizzle with oil and season with salt and pepper. Rub the oil over the potatoes, then lay them cut-side down on the baking tray.
Roast on the top shelf of the oven until fork tender, 25-35 mins.

Pan-fry the Falafel

2

With 10 mins remaining for the potatoes, place a pan over medium-high heat with a drizzle of oil.
When hot, fry the falafel for 3-5 mins, turning frequently for even cooking.

Prep the Veg

3

Pop them cut-side up into the oven to warm through, 2-3 mins.
Halve the avocado and remove the pit. Use a tablespoon to scoop out the flesh and thinly slice.
Toss the salad leaves with balsamic vinegar. Season to taste with salt and pepper.
Pop the buns into the oven to warm through, 2-3 mins.

Assemble and Serve

4

To assemble the burgers, spread the pesto over each bun base.
Top with some dressed salad leaves, falafel and avocado slices.
Close the burger with the top bun lid and divide between plates.
Serve the roast potatoes and tossed salad alongside.

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