Herby falafel burgers with fennel and halloumi
- May 2019
- Makes 6 burgers
- Hands-on time 30 min
It’s no wonder they’ve conquered the world as the handheld food of choice. And these herby, spiced falafel burgers, topped with griddled fennel and halloumi, are stunning. Serve them in a brioche bun and all you need is a side of fries and a cold drink for a meal that never fails to please.
Our halloumi and sweet burgers make another brilliant veggie option – serve them at your next barbecue.
- 29g (11.2g saturated)
- 46.3g (9.1g sugars)
- 250g halloumi, sliced 0.5cm thick
- 1 fennel bulb, sliced 0.5cm thick
- 1 red chilli, finely chopped
- Finely grated zest and juice 1 lemon
- 1 tbsp olive oil, plus extra for brushing
- 6 brioche burger buns, split (see tip)
- Mayonnaise to serve (see tip)
- 2 beef tomatoes, sliced, to serve
- 1 red onion, sliced into rings, to serve (optional)
- Sweet potato fries to serve (optional)
For the falafel patties
- 2 x 400g tins chickpeas, drained
- 2 garlic cloves, crushed
- 1 tbsp baharat spice mix (also known as Lebanese 7 spice; from large supermarkets)
- ½ tsp ground cumin
- 2 tbsp gram (chickpea) flour
- 1 generous tbsp tahini
- 20g fresh flatleaf parsley, half finely chopped
- 20g fresh mint leaves, half finely chopped
- Finely grated zest ½ lemon, juice 1½
- 1 tsp all-purpose seasoning/vegetable stock powder
- 400g bag baby leaf spinach
- First make the falafel patties: put all the ingredients for them, except the spinach, in a food processor, then whizz to a paste. Add the remaining chopped parsley and mint, then pulse to combine.
- Wilt the spinach in its bag in the microwave (or wilt the leaves in a pan), then cool, drain and squeeze out as much water as possible. Roughly chop and add to the falafel patty mixture with salt and pepper. Pulse once or twice to combine.
- Shape the mixture into 6 equal size patties, then set aside on a tray/large plate lined with non-stick baking paper. Cover and chill until ready to cook (see Make Ahead).
- Meanwhile, put the halloumi slices in a bowl with the fennel, chilli, lemon zest and juice and olive oil, then season with black pepper (halloumi is salty so you don’t need to add salt). Set aside until ready to cook.
- Heat a large griddle pan or barbecue, brush the burgers with a little oil, then griddle or barbecue for 3-4 minutes on each side, in batches if necessary. Griddle/barbecue the halloumi and fennel, again in batches if necessary, until charred, turning once using tongs.
- Toast the burger buns on the griddle/barbecue, then spread the bottom half of each with some mayo. Add a slice of tomato, top with a patty, then add the fennel and halloumi, with red onion if you like. Serve with sweet potato fries or regular fries – whatever you fancy.
The falafel patties are vegan, so if you’re feeding any vegans, leave out the halloumi, use a vegan bun and swap the mayonnaise for a vegan brand.
Make the patties up to 1 day ahead and chill, covered, until ready to cook.
These are the perfect reason to chill a bottle of fruity but dry rosé – best of all, a Spanish rosado from Rioja.
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A fuss-free, £5 midweek recipe, packed with fresh, summer flavours.
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