This burger uses what I had in the cupboard. This week was a packet of falafel mix (chickpea and spice mix, a tin of red kidney beans, handful of kale, an onion and a couple tablespoons of milled flaxseeds to bind it and provide a source of omega 3.
Make the falafel mix according to the packet instructions. This packet asked for 200ml of boiling water. Also add 2 tablespoons of milled flaxseeds and mix and stand.
Drain and rinse the red kidney beans, roughly chop them and add to the falafel mix and stir.
Finely chop the onion and kale and steam until cooked through. I put them in a frying pan with a large glug of boiling water and put the lid on and let it steam, when all the water has evaporated I stir it and turn off the heat. Add to the falafel mix.
make 4 patties out of the mixture and place them on a non stick lined metal baking tray and put in the fridge for at least 30mins to firm up.
When ready to cook, preheat the oven to 180C. Next fry both sides of the burgers to brown. Now place them back on the non stick lining of the metal baking tray and continue to cook them in the oven for another 15 mins.
Serve in a vegan brioche bun or on its own with a Salad or Coleslaw
any falafel mix, most supermarkets sell this 
milled flaxseed help bind and Omega 3 
make the falafel mix with 200ml boiling water add 2 tbsp flaxseed and mix 
roughly chop the red kidney beans 
add the beans to the falafel mix 
steam the chopped kale and onion 
add the kale/onion to the falafel 
make the mixture into patties and put in fridge for at least 30 mins 
fry on both side until brown and then finish off in the oven for 15 mins 
falafel and bean burger
Falafel, bean and kale burger
Ingredients
- 1 Falafel Mix
- 1 Tin of red kidney beans drained and rinsed
- 1 Onion, finely chopped
- 1 Handful of finely chopped kale
- 2 tbsp milled flaxseeds
Method
- Make the falafel mix according to the packet instructions. This packet asked for 200ml of boiling water. Also add 2 tablespoons of milled flaxseeds and mix and stand.
- Drain and rinse the red kidney beans, roughly chop them and add to the falafel mix and stir.
- Finely chop the onion and kale and steam until cooked through. I put them in a frying pan with a large glug of boiling water and put the lid on and let it steam, when all the water has evaporated I stir it and turn off the heat. Add to the falafel mix.
- Create 4 patties out of he mixture and place them on a non stick lined metal baking tray and put in the fridge for at least 30mins to firm up.
- When ready to cook, preheat the oven to 180C. Next fry both sides of the burgers to brown in a nonstick pan. Now place them back on the non stick lining of the metal baking tray and continue to cook them in the oven for another 15 mins.
- Serve in a vegan bun
(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).