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Privacy NoticeAmong the hustle and bustle of day-to-day life, choosing what to rustle up for dinner can be a time-consuming, and mentally draining, task. So, if the thought of picking a midweek meal to cook has you tied up in knots, this lentil falafel burger recipe is the thing for you. Taking just 30 minutes to cook, the recipe is bursting with fresh, Mediterranean flavours and will see you through the year, from winter nights to long summer days and barbecues. What’s more, the recipe is meat-free, making it ideal for anyone who is using 2024 to opt for more vegetarian-friendly options. Lentil Falafel Burger Serves 4
These lentil falafel burgers take just half and hour to cook
(Image: Mike English)
Pinch Of Nom: Express by Kate and Kay Allinson is out now
(Image: Mike English)
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Ingredients For the burgers Low-calorie cooking spray 40g rolled oats 2 x 400g tins green lentils, rinsed and drained 1/2 onion, peeled and chopped 40g baby spinach leaves Handful of fresh coriander leaves Handful of fresh parsley Handful of fresh mint leaves 2 tsp garlic granules 1 tsp ground cumin 1 tsp ground coriander Sea salt and freshly ground black pepper For the tzatziki 1/2 cucumber 150g fat-free Greek-style yoghurt 1–2 tsp harissa paste (to taste) A few fresh mint leaves, finely chopped 1 tsp runny honey To serve 4 x 60g wholemeal rolls 75g mixed salad Method Preheat the oven to 200°C (fan 180°C/gas mark 6) and spray a baking tray with low-calorie cooking spray. Place the oats in a food processor and blitz to a coarse flour. Remove and place to one side. Pat the drained lentils with kitchen towel to remove any excess moisture, then put in a food processor with the onion, spinach, fresh herbs, garlic granules and spices. Blitz to a coarse paste – you don’t want it completely smooth – then scrape into a bowl, add the blitzed oats and mix well. Taste and season with salt and pepper as needed. Divide the falafel mix into 4 even-sized pieces and roll into balls, then flatten into burger shapes, each about 2cm (3/4in) thick. Place on the greased baking tray, spray the tops with low-calorie cooking spray, and bake in the oven for 30 minutes, carefully flipping them halfway through, until golden brown and crisp on the outside. While the burgers cook, make the tzatziki. Coarsely grate the cucumber and wrap it in a clean tea towel. Give it a good squeeze, to remove as much liquid as you can. This will stop the tzatziki from becoming watery. Put the cucumber into a mixing bowl and add the yoghurt, harissa paste, chopped mint, honey and a little salt and pepper to taste. Mix well. When the burgers are cooked, split the wholemeal rolls in half and fill with the mixed salad. Place a burger on top and add a dollop of tzatziki. Serve! Extracted from Pinch Of Nom: Express by Kate and Kay Allinson (Bluebird, £22)Story SavedYou can find this story in  My Bookmarks.Or by navigating to the user icon in the top right.Follow OK! MagazineFacebookTwitterCommentMore OnFood
