Cauliflower Falafel Burger with Hummus & Beetroot Relish

Recipes, food styling & photography Sarah Tuck

	1 x 400g can chickpeas, well-drained
	½ cup grated Edam cheese
	½ onion, chopped
	3 cloves garlic
	½ cup fresh coriander leaves
	½ cup fresh mint leaves
	½ cup fresh parsley
	1 cup ground almonds
	½ cup panko breadcrumbs
	2 teaspoons cumin seeds
	½ teaspoon salt
	½ teaspoon chilli flakes
	½ large cauliflower, trimmed into florets
	olive oil spray
	TO SERVE
	6 wholewheat, sprouted wheat or glutenfree buns
	1 cup hummus
	2 cups mixed greens
	beetroot relish (recipe below)
	2 avocados thinly sliced
	tahini-yoghurt dressing (recipe below)
	FOR THE BEETROOT RELISH
	600g peeled beetroot
	1 red onion, finely chopped
	½ cup water
	1 tablespoon olive oil
	⅓ cup brown sugar
	2 tablespoons honey
	⅔ cup cider vinegar
	½ teaspoon allspice
	½ teaspoon cumin
	1 teaspoon cumin seeds
	½ teaspoon salt
	1 sprig mint
	FOR THE TAHINI-YOGHURT DRESSING
	¼ cup tahini
	1 cup Greek natural yoghurt
	1 clove garlic, crushed
	2 teaspoons lemon juice
	finely grated zest of 1 lemon
	2 teaspoons honey
	sea salt to taste

1.	TO SERVE
2.	Put the drained chickpeas in a food processor with the cheese, onion, garlic, half of the herbs, almonds, breadcrumbs, cumin, salt and chilli and whizz until it forms a smoothish paste.
3.	Add the cauliflower and pulse until the cauliflower is chopped through the mixture.
4.	Tip out into a large bowl and form into 6-8 patties.
5.	Line an oven tray with baking paper, put the patties on the tray, cover and chill for at least 2 hours, or overnight.
6.	Preheat the oven to 200 ̊C and line an oven tray with baking paper.
7.	Transfer the patties to the oven tray and spray both sides with olive oil.
8.	Bake for 25-30 minutes until golden and cooked through (turning once after 20 minutes).
9.	To serve, heat the buns and layer with hummus, mixed greens, cauliflower falafel patties, beetroot relish, avocado, herbs and a smear of tahini- yoghurt dressing on the top bun.
10.	FOR THE BEETROOT RELISH
11.	Grate the beetroot and put in a pot with the remaining ingredients.
12.	Stir to combine then bring to a boil.
13.	Reduce the heat to a simmer and cook over a gentle heat for 30 minutes.
14.	Cool and store in a sealed container in the fridge for up to 10 days.
15.	FOR THE TAHINI-YOGHURT DRESSING
16.	Whisk all the ingredients together and store in a sealed container in the fridge for up to a week.