The quantities provided above are averages only.
1 sachet(s)
Harissa Paste
1 sachet(s)
Harissa Spice Mix
2 unit(s)
Brioche Buns
(Contains Milk, Egg, Soya, Wheat May be present Mustard, Lupin, Nuts, Sesame)
1 sachet(s)
Aioli
(Contains Egg, Mustard)
1 unit(s)
Tomato
600 grams
Potatoes
160 grams
Falafel
1 unit(s)
Onion
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Sugar
Preheat your oven to 240°C/220°C fan/gas mark 9. Chop the potatoes lengthways into 1cm slices, then chop into 1cm chips (peeling optional).
Pop the chips onto a large (lined) baking tray. Drizzle with oil,harissa spice mix, season well with salt and pepper, then toss to coat. Spread out in a single layer. When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through. TIP: Use two baking trays if necessary.
Halve, peel and thinly slice the onion.
Place a pot over medium-high heat with a drizzle of oil. Once hot, add the onion, season with salt and pepper and fry until soft and sweet, 8-10 mins, stirring occasionally. Add the harissa paste (use as much as you'd like) and a pinch of sugar and for 1-2 mins. Set aside and cover to keep warm.
Meanwhile, 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.
Thinly slice the tomato.
Pop the buns into the oven to warm, 2-3 mins.
Press the falafel lightly with a fork. To assemble the burgers, spread some aioli over each base bun.
Top with the smashed falafel, then the caramelised onion and sliced tomato.
Sandwich closed with the top bun.
Serve with chips alongside.