These delicious, filling falafel burgers were recently featured in the July issue of WeightWatchers (UK) magazine in my article 'Supper on a Shoestring'.

When I write my features, I feel so honoured and happy to be a part of such an inspiring publication...but I always take loads of photos and it's impossible to show the process of making a dish in the magazine, due to limited space. So, if any of you missed this recipe, or want to see exactly how to make it in more detail, I thought I would repeat it for you here in all its glory!

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This is a very economical dish.It works out to roughly 57p per serving and is 6pp/approx.400kcal per portion.
That includes one burger, yoghurt dip, salad, pitta bread and a portion of celeriac chips!

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You Will Need : (For 4 servings)

For the chips:

700g celeriac
Frylight oil
1 tablespoon low salt soy sauce
1 teaspoon dried, mixed herbs

For the burgers:

325g frozen broad beans
2 large garlic cloves, crushed
Small bunch fresh parsley, chopped
Juice of 1/2 a lemon
2 teaspoons olive oil

4 pitta breads
(I used Tesco value ones which are 47g and 3pp/130kcal each)

1 carrot cut into julienned strips
50g fat free yoghurt
1 sprig fresh mint
Small bunch fresh parsley
pinch of paprika

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Preheat the oven to 220 degrees C, Gas mark 7 or 200 degrees fan.
Peel the celeriac and cut into chips. Mist with Frylight oil and coat in the soy and herbs. Spread on a baking tray and bake for 40 minutes until golden.


Meanwhile, cook the frozen broad beans in boiling water according to the packaging-around 5-7 minutes. Drain and allow to cool slightly.


Blend in a food processor, adding the crushed garlic,, chopped parsley and lemon juice. Season well with lots of black pepper. I just love this vibrant green colour!


Form into 4 equal burgers. Handle carefully as they are quite soft at this stage. Fry gently in the olive oil on both sides until lightly browned.


 Pop onto some greaseproof paper and bake in the oven with the celeriac chips.

They will take around 30 minutes to firm up and go a lovely golden brown. Remove from the oven along with the celeriac chips.



These chips won't go crispy like traditional potato chips, but form a delicious outer coating and make a lovely accompaniment to this dish.


When you are ready to serve the dish, toast the pitta breads lightly and split down the long side.


 Chop the mint and mix into the yoghurt.


Make up each pitta bread by adding a burger, shredded carrot and parsley and a quarter of the yoghurt mixture to each portion.


Add quarter of the celeriac chips and sprinkle with paprika for a vibrant finish.


This is a fabulous, casual-dining family dish, so also looks wonderful piled onto one large platter for everyone to 'dig in' to. Perfect for alfresco dining on a warm Summer evening.

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TIP

Try serving with extra light mayo or a splash of hot chilli sauce for an added kick. Don't forget to add propoints/calories if needed.

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Veggieburgaliscious.

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PRINT RECIPE HERE