Cook time: 20 minutes
couple, family
This is a very quick recipe! Match the number of buns to the number of falafel patties you make. The falafel mix is raw (the chickpeas are soaked, then blended) so make sure you cook them all the way through.
Radish is a shared ingredient, use half for this dish.
Place a large pot of salted water onto boil.
Form the falafel in patties.
Slice the cucumber, remove the top and bottom then slice the radish.
Split the buns in half.
Top the beans.
Heat a good splash of oil in a fry pan and cook the falafel patties until they are cooked all the way through (about 4 minutes on each side).
While the falafel is cooking, get another pan on medium-high heat with a drizzle of oil.
Cook the beans until just cooked, about 5 minutes. Remove and toss with dukkha.
Heat the buns in the oven, if you like that kind of thing.
Smear hummus on the bottom and aioli on the top of the bun. Place radish, rocket and cucumber on the bottom bun, then add the pattie.
Serve with green beans on the side.
Select your plan and customise to your needs. Every Sunday we’ll deliver to your door your meal box containing fresh, local and responsibly sourced ingredients. Our resident chef Tom Riley creates the sauces, pastes, and spice mixes to take the hard work out of healthy and great tasting plant-based cooking.
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