Walnut Falafel Burger with Beetroot and Apple Slaw

INGREDIENTS

• 115g (1 cup) walnut pieces
• 400g can chickpeas, drained, rinsed
• 1/3 cup firmly packed fresh mint leaves
• 1/3 cup firmly packed fresh coriander leaves
• 1/2 small red onion, coarsely chopped
• 1 tablespoon ground cumin
• 1 garlic clove, chopped
• 1/2 teaspoon dried chilli flakes
• 1 lemon, rind finely grated, juiced
• 2 tablespoons quinoa flour
• 1 small green apple
• 2 (about 180g) beetroot, peeled
• 1 small carrot, peeled
• 130g (1/2 cup) low-fat Greek yoghurt
• 2 teaspoons tahini
• 1 1/2 tablespoons extra virgin olive oil
• 1 Turkish bread loaf, quartered crossways, split, toasted
• Fresh mint leaves, extra, to serve

METHOD

• Step 1
  Line a baking tray with baking paper. Process walnuts, chickpeas, mint, coriander, onion, cumin, garlic, chilli, rind and half the flour in a food processor until well combined. Season well. Divide into 4 portions. Shape each into a 2cm-thick patty. Place on prepared tray. Place in the fridge for 20 minutes to firm.
• Step 2
  Meanwhile, place 1 1/2 tbs of the lemon juice in a glass bowl. Quarter apple and core. Feed apple through a food processor fitted with grater attachment. Transfer to bowl. Toss in lemon juice. Feed beetroot and carrot through food processor fitted with a grater attachment. Transfer to bowl. Toss to combine. Combine coconut Yoghurt / Vegan Mayo and 3 teaspoons lemon juice in a separate bowl. Season.
• Step 3
  Place remaining flour on a plate. Heat oil in a non-stick frying pan over medium-low heat. Coat patties in flour, shaking off excess. Cook, turning carefully, for 4 minutes or until golden.
• Step 4
  Divide the bread bases among plates. Top with the beetroot slaw, patty, Yoghurt/Mayo, extra mint leaves and bread tops.

Recipe Credit to Taste.com.au