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Falafel-Style Burger with Pickled Cabbage
Go Middle Eastern with a burger twist on a popular street food. Packed with chickpeas, tahini and an array of spices, our Falafel-Style Burger is topped with homemade pickled cabbage, a zesty sauce and the ever-tasty Nurishh Mozzarella Style Slices. There’s a little zing, a little zang and a whole lot of deliciousness.
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Serves
1
Prep Time
20 Minutes
Cook Time
10 Minutes
how to make
- Blend chickpeas, tahini, yeast, onion powder, garlic powder, parsley and flour together
- Form a patty and place in refrigerator
- In a small pot, bring apple cider vinegar to boil
- Place the finely chopped red cabbage in bowl and pour the apple cider vinegar over it
- Let the pickled cabbage marinate for 10 minutes then rinse and squeeze to remove excess liquid
- Mix together mustard, soy yogurt, 1 pinch garlic powder, lemon zest, chives and salt and pepper to taste
- Add a spoonful of sauce to the cabbage and mix well
- Heat olive oil in a pan and cook patty for 3-4 minutes on each side
- After turning over the patty, top with a slice of Nurishh Mozzarella Style Slices
finishing touches
- Toast bun
- Layer sauce, baby spinach, patty, cabbage and more sauce, then close burger
- Serve and enjoy
what you need
- 1 cup canned chickpeas, rinsed and drained
- 1 tsp. tahini
- 1 tsp. nutritional yeast
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder, plus 1 pinch
- 2 springs fresh parsley
- 1 tbsp. flour
- 1/3 cup red cabbage, finely chopped
- 1/4 cup apple cider vinegar
- 1 tsp. mustard
- 4 tbsp. soy yogurt
- 1 pinch garlic powder
- Zest of a quarter lemon
- 5 springs fresh chives, chopped
- Salt and pepper to taste
- 1 tbsp. olive oil
- 1 slice of Nurishh Mozzarella Style
- 1 burger bun
- 1 handful of baby spinach
