Enjoy this tasty, meat-free burger and immerse yourself in the exotic flavours of the Middle East subtly enhanced by the Hellman’s mayonnaise and fiery Harissa paste.
  • Prep

    10 Minutes

  • Cook time

    15 Minutes


  • 400 g can chickpeas, drained
  • 1 small onion, roughly chopped
  • 2 slices of toast, roughly chopped
  • 2/3 cup chopped flat leaf parsley
  • 1/3 cup chopped coriander leaves
  • 4 cloves garlic
  • 2 teaspoons baking powder
  • 2 tablespoons plain flour
  • 1 tablespoon ground cumin
  • salt and pepper, to taste
  • 2 tablespoons Hellmann's Real Mayonnaise
  • 2 teaspoons harissa paste
  • 1 eggplant, thickly sliced
  • 1 tomato, sliced
  • 1/4 cup sunflower oil
  • 4 lettuce leaves
  • 2 burger buns, split


  1. Place chickpeas, onions, toasted bread, parsley, coriander, garlic and cumin in a food processor. Pulse until finely chopped and almost a paste. Season to taste with salt and pepper. Form into 4 burger patties.

  2. Sprinkle eggplant slices on both sides with a little salt. Heat 2 tablespoons oil in a large frying pan over medium-high heat. Cook eggplant, in batches, for 3-4 minutes each side until golden brown, adding a little extra oil to pan between batches, if needed. Transfer to a plate and set aside.

  3. Meanwhile combine Hellmann’s mayonnaise and harissa in a bowl.

  4. Heat remaining 2 tablespoons oil in frying pan over medium-high heat. Pan-fry falafel patties on each side for 2-3 mins or until golden brown and heated through.

  5. Spread bun bases and tops with a little of the harissa mayonnaise. Top bun bases with lettuce, tomatoes, falafel, a little extra harissa mayonnaise, eggplant and bun tops. Serve.