Falafel burger with quick pickles

Crunchy on the outside and full of flavour, this patty reworks a Middle Eastern favourite as a veggie burger.

Makes 8 small or 4 large burgers

1 small onion, roughly chopped

3 garlic cloves, peeled

Small bunch parsley (optional) Small bunch coriander (optional)

2 tsp ground cumin

2 tsp ground coriander

1 tsp chilli flakes

2 x 400g cans of chickpeas

3 tbsp of chickpea flour (or plain flour if preferred)

2 tsp baking powder

4 brioche burger buns

for the quick pickles:

½ red cabbage, finely shredded

240ml cider or red wine vinegar

2 tbsp granulated sugar

2 garlic cloves, finely sliced

1 tsp fennel seeds

for the harissa mayo:

50g mayonnaise

25g harissa

1 Blitz the onion, garlic, herbs and spices in a food processor. Dry the drained chickpeas with kitchen paper, add to the food processor, season with salt and pepper, and blitz again.

2 Add the flour and baking powder and combine until a paste-like consistency. Shape the falafel mixture into patties with your hands, then transfer to a baking sheet and chill in the fridge for an hour.

3 While the mixture is chilling, make the quick pickles. Put all of the ingredients, apart from the cabbage, in a pan and add 240ml of water. Heat gently to dissolve the sugar, then pour over the cabbage and leave to cool.

4 Meanwhile, in a bowl, combine the mayonnaise and harissa and set aside.

5 Preheat the oven to 190C/fan 170C/ Gas 5. Heat a splash of oil in a nonstick shallow frying pan and fry the patties for 2-3 mins on each side then transfer to the oven on a nonstick baking sheet for 15-20 mins, turning them halfway through.

6 Lightly toast the sliced brioche buns, then layer up with the burger, quick pickles and top with harissa mayo to serve.

Cook’s Note: Any leftover burgers can be stored for up to five days in the fridge, or frozen in an airtight container or plastic bag. To reheat the falafel burgers, place in the oven at 190C/fan 170/Gas 5 until crispy and heated through – this will take about 8 mins for chilled burgers and about 15 mins from frozen. Leftover pickles can be stored in a sealed jar in the fridge for up to two weeks.