falafel burg­ers with pick­led red cab­bage and baba ghanoush

donna hay - Fresh + Light - - Light Energy Bars -

Pre­heat oven to 220°C (425°F). Heat 1 tea­spoon oil in a small fry­ing pan over high heat. Add the onion and cook, stir­ring, for 4–5 min­utes or un­til soft­ened. Place the onion, lentils, quinoa flakes, zuc­chini, dill sprigs, salt, pep­per and 2 cups pars­ley in a food pro­ces­sor and pulse un­til just com­bined. Shape the mix­ture into 6 pat­ties.

Place the egg­plant on a large oven tray lined with non-stick bak­ing pa­per. Brush with 1 tea­spoon oil and sprin­kle with salt and pep­per. Cook for 22–25 min­utes or un­til golden brown.

Place the cab­bage, vine­gar, salt and pep­per in a large bowl and toss to com­bine.

Heat the re­main­ing oil in a large non-stick fry­ing pan over medium heat and cook the lentil pat­ties for 3–4 min­utes each side or un­til golden brown.

Spread the buns with the baba ghanoush and di­vide the cab­bage mix­ture, pat­ties, egg­plant and the re­main­ing pars­ley be­tween the bases. Sand­wich with the bun tops and serve with pick­led chill­ies. SERVES 6. 1 ta­ble­spoon ex­tra vir­gin olive oil

1 onion, finely chopped

2 x 400g cans lentils, rinsed and drained ½ cup (50g) quinoa flakes

1 zuc­chini (cour­gette), grated

½ cup dill sprigs sea salt and cracked black pep­per

2½ cups flat-leaf pars­ley leaves

1 small egg­plant, cut into 1cm-thick rounds 3 cups (240g) shred­ded red cab­bage 2 tea­spoons red wine vine­gar

6 seeded buns, halved and toasted

½ cup (120g) store-bought baba ghanoush pick­led chill­ies, to serve

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