Veggie burger with falafel

Name: Veggie burger with falafel
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 can(s) (425 ml) Chickpeas; 1 onion, 1 garlic clove; 1 collar (approx. 50 g) Arugula; 1 Egg yolk (Gr. M); 1 TABLESPOON Breadcrumbs; 1 TABLESPOON Tomato paste; 1 TABLESPOON flour, salt, pepper; 1 l oil for frying; 1 glass (290 g) Roasted peppers; 6 TABLESPOONS mayonnaise; 3 TSP green pesto; 1 red onion; 4 Baguette roll

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 can(s) (425 ml) Chickpeas
1 onion, 1 garlic clove
1 collar (approx. 50 g) Arugula
1 Egg yolk (Gr. M)
1 TABLESPOON Breadcrumbs
1 TABLESPOON Tomato paste
1 TABLESPOON flour, salt, pepper
1 l oil for frying
1 glass (290 g) Roasted peppers
6 TABLESPOONS mayonnaise
3 TSP green pesto
1 red onion
4 Baguette roll

Directions

1
Put the chickpeas in a sieve, rinse and drain. Peel onion and garlic, dice finely. Clean, wash, shake dry and chop half of the arugula. Puree chickpeas, onion and garlic with a hand blender.
2
Mix with egg yolk, breadcrumbs, chopped rocket, tomato paste and flour. Season to taste with salt and pepper. Form 8 balls with moistened hands. Heat the oil in a wide pot to 180 °C. Fry the balls for 4-6 minutes in portions until golden brown.
3
Drain on kitchen paper.
4
Drain the peppers. Mix mayonnaise with pesto. Peel red onion and cut into fine rings. Cut the roll in half horizontally. Spread both halves with pestomayo. Cover the lower half with rocket salad.
5
Spread the falafel, paprika and onion over it. Place the top half on top.