Zucchini Falafel Burger w/ Charred Cabbage & Tangy Greek Yoghurt Dressing

Bart M Beek, EssencebbqLAB, Serves 3


The charred cabbage

¼ white cabbage

30ml Mount Zero Frantoio Extra Virgin Olive Oil

Salt to taste

Greek yoghurt feta dressing

170g Greek yoghurt

100g smooth feta

30g mayonnaise

1 crushed garlic clove

1 tbsp chopped dill

Falafel mix

60ml cold water

1 small red onion, chopped

2 green onions, chopped

½ cup parsley

½ cup fresh coriander

1 cup Mount Zero Organic Falafel Mix

1 zucchini, grated

Salt and pepper to taste

60ml Mount Zero Frantoio Extra Virgin Olive Oil

To serve

3 burger buns

30m garlic butter

½ red onion, sliced thinly

1 tomato sliced

2 cups lettuce leaves


The charred cabbage

Place three toothpicks equally spaced into the cabbage to keep the leaves together. Cut into 2 cm slices and place into a heated pan with the oil and salt. Grill until golden and dark brown on both sides. Remove and set aside.

Greek yoghurt feta dressing

Combine the ingredients in a blender and process until smooth.

Falafel mix

Place the water, onions, parsley and coriander in a blender. Combine well, then add the falafel mix in and blend until combines. Remove to a bowl, fold in the grated zucchini, season and let sit for 30 minutes. Divide into thirds and using your hands, mould into smooth balls. Flatten into a 2 cm round patty. Heat the oil in a pan and gently slide in the falafel patties. Cook both sides until golden and crisp on the outside. Remove and allow to drain on kitchen paper.

To serve

Carefully tip the hot oil into a heat proof container. Reheat the pan and grill the buns on the cut side. Drizzle a little garlic butter onto the bottom buns. Now top with the falafel patty, charred cabbage, onion slices, tomato, dressing and lettuce. Finish with the bun tops and serve.

Bart M Beek
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Recipe Ingredients from the Mount Zero Range