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Gluten-free Falafel burgers

Gluten-free Falafel brioche burgers with crispy sweet potato fries

Gluten-free Falafel brioche burgers with crispy sweet potato fries

By Anchen Dell and Abbigail Damon


Gluten-free brioche buns:
2 tsp fresh yeast

140ml water, lukewarm
2 tsp white sugar(for the yeast)
350g TGFG Flour mix ( any gluten free flour mix will work)
2 tsp white sugar
1 tsp salt
2 eggs, lightly beaten
70g unsalted butter, melted and cooled to room temperature


Falafels:
230g dried chickpeas, soaked overnight

½ onion, chopped
1 chili, chopped
½ red pepper, chopped
¾ cup coriander, chopped
½ cup parsley, chopped
3Tbsp chickpea flour
Salt
Pepper
1 tsp baking powder
1 tsp ground cardamom
1tsp ground cumin
1tsp ground coriander
½ tsp ground cinnamon
1 tsp smoked paprika
1tsp sugar


Spicy Tahini sauce:
1/4 cup tahini

2Tbsp lime juice
3 tsp harissa paste
1 tsp ground cumin
1 tsp garlic paste
½ tsp cayenne pepper
1 tsp ground coriander


To serve:
1kg sweet potatoes chips, baked and seasoned

1packet mixed salad leaves/ rocket
2 tomatoes, sliced

To make:
Brioche

Preheat the oven to 190C. Dissolve the yeast and sugar in the water, sprinkle a tablespoon of the flour on top and whisk in. Allow to proof for 15 minutes.
Add the remaining flour to a large mixing bowl. Once the yeast has proofed, make a well in the centre of the flour and pour in the yeast mixture, beaten eggs and melted butter.
Using a rubber spatula mix until all the ingredients are fully incorporated. Mix the dough together until it resembles a moist paste like consistency.
Smear the dough/paste around until smooth. With oiled hands scoop out and shape 5 dough balls.
Place onto a lightly greased baking, loosely cover with a clean cloth and allow to proof for 1 hour.
Glaze with egg wash and bake for 18-20minutes.




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