Skip to content

Spicy BBQ Falafel Burger with Chilli Slaw

Spicy BBQ Falafel Burger with Chilli Slaw

  • cauldron-prep-icon

    Prep

    25 minutes

  • cauldron-cook-icon

    Cook

    15 minutes

  • cauldron-serves-icon

    Serves

    2

  • cauldron-cuisine-icon

    Cuisine

    Middle Eastern

Pile it high with this vegan recipe for our loaded burger. The harissa glaze adds to the Middle Eastern flavours running through them.

  • Prep

    25 minutes

    cauldron-prep-icon
  • Cook

    15 minutes

    cauldron-cook-icon
  • Serves

    Serves 2

    cauldron-serves-icon

Ingredients

Ingredients
Method

Ingredients

  • For the avocado chilli slaw:

  • 35 g red cabbage, shredded

  • 25 g carrot, grated

  • ½ avocado, finely sliced

  • 1 spring onion, finely sliced

  • ½ red chilli, finely chopped


  • For the burger:

  • 2 Cauldron Falafel Burgers

  • 2 tbsp oil

  • 1 tbsp harissa

  • 2 corn on the cob

  • 2 sourdough rolls or buns

  • 1 tbsp vegan mayonnaise

  • ½ tbsp sriracha

  • 10 g rocket

  • 1 beef tomato, sliced

  • 5 g fresh coriander, finely chopped

Method

To make the slaw, place all ingredients in to a bowl and mix until combined. Set aside.

To make the burger, heat a gas or charcoal BBQ up to a high temperature. Mix the oil and harissa together and brush this mixture over the Cauldron Falafel Burgers and the corn on the cob. Place the burgers and the corn on to BBQ and cook for 12 minutes, turning every 3 minutes and brushing with the oil and harissa mix.

To assemble the burger, place the bottom halves of the sourdough rolls on to a chopping board or clean work surface. In a small bowl, mix together the vegan mayonnaise with the Sriracha and spread this across the rolls. Top with rocket, beef tomato, the Cauldron Falafel burgers, a drizzle of Sriracha and the avocado chilli slaw. Garnish with coriander and finish with the top half of the sourdough roll. Serve with the corn on the cob and a simple side salad.