Ingredients

Methods

1 x quantity falafel mixture, shaped into patties
1 x baby cos lettuce, finely sliced
Leftover sumac onions (optional)
4 x burger buns, split
Nuttelex Olive Spread
500ml EVOO or neutral oil for frying

Sriracha yoghurt sauce
200g full fat greek, thick style-yoghurt
4 tbs sriracha sauce (more or less depending on how hot you like it)
1-2 garlic close, crushed 
Salt and pepper to taste
A squeeze of lemon juice

Step 1. Fill a heavy-based frypan or pot with oil. Heat the oil over medium-high heat until the temperature reaches 180C. You can test the heat of the oil by dropping a small amount of falafel mixture in. If the mixture sizzle immediately the oil is ready. 
Step 2. Fry the falafel patties in batches, for 4-6 minutes or until a nice deep golden brown develops and they are cooked through. Using a slotted spoon, remove the falafels from the oil and transfer them to a tray lined with a paper towel to drain. Sprinkle with salt. Repeat with the remaining falafel mixture. 
Step 3. Place all ingredients for the sriracha sauce into a small bowl, mixing thoroughly to combine. Taste and adjust to suit your palate. 
Step 4. Place a frying pan over high heat. Working in batches toast the buns on the frying pan for 15s or until slightly charred. Once toasted "butter" the buns with Nuttelex Olive Spread.
Step 5. To assemble, place a small amount of sriracha yoghurt on the base of the bun. Top with the lettuce, falafel burger patty, sumac onions, and additional sriracha yoghurt. 
 
For an alternative to chips we like to serve our burgers with a side of blanched salted green beans. 

Notes

For a vegan alternative, swap the Greek-style yoghurt for coconut yoghurt.