What would it be like in a world without burgers? Here we will show you how to prepare our delicious pea falafel burgers with rocket salad, cucumber, tomato-onion chutney and a cashew dressing. This is such a vegan taste experience for great summer evenings on your balcony. The preparations will take a little bit time, as you have to soak the chickpeas and the cashews over night.

Lets begin with the bun. Melt the Alsan and mix it with water, agave juice and yeast. Continue to add flour and salt and start kneading until it becomes a smooth dough. Cover the bowl with a moist towel and leave it in a warm place for about one hour. After the hour passed knead the dough again so that the air inside can disappear, now form 4 to 6 dough balls of the same size. Place them on a baking tray, covered with baking paper and leave enough space between the dough balls. Now press the dough flat using your hand and fingers. Cover the dough again with a moist towel and let the dough prove for another hour. Add some extra by spreading some coconut milk on the dough, this will give the buns a little shininess and the sesame will stick to your buns. Now bake the burger buns at 180°C for about 12 to 15 minutes, until they start getting a little brown.
While you wait for the buns to get ready you can prepare your patties, the chutney and the cashew cream. The cream is super easy to make. Add the cashews, water and lime juice in a blender and mash the ingredients until you get a soft cream, season with salt and pepper or the summer salt that we presented earlier. Now peel the tomatoes for the chutney, remove the stem and pits and dice the tomato. Then slice the onions and fry them in some olive oil. After they got some color, deglaze them with some balsamic vinegar, add the tomatoes and the tomato paste and let it cook for a while, then season the mix with some salt and pepper.
For your falafel patties, pestle some cumin seeds and coriander seeds in a mortar, cube the onions and garlic and sautée everything in some olive oil. If the peas you are using are a little larger then you can braise them lightly to blanch them. Continue by mixing all the ingredients using an immersion blender and season the mix with some salt and pepper again. When the mixture is too doughy and sticky, add some breadcrumbs. Now form the patties with your moist hands and fry the patties in some coconut oil. Now you only have to put everything together.

For 4-6 Burgers

FOR THE BURGER BUNS

200 g wholemeal flour

100 ml lukewarm water

20 g vegetable margarine

2 tsp rice syrup

8 g fresh yeast

1 tsp salt

2-3 tbsp coconut milk

sesame seeds

FOR THE PATTIES

150 g cooked chickpeas

200 g young peas

1 onion

1 clove of garlic

1-2 tbsp breadcrumbs

1 tbsp starch

some sprigs parsley

some sprigs mint

juice of 1/2 organic lime

1 tsp cumin seeds

1 tsp coriander seeds

salt

black pepper

FOR THE CASHEW CREAM

75 g cashews

50 ml water

1 tbsp lime juice

salt

black pepper

FOR THE CHUTNEY

4 tomatoes

3 onions

1-2 tbsp balsamic vinegar

1 tsp tomato paste

extra virgin olive oil

salt

black pepper

FOR THE TOPPING

rocket salad

cucumber