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 Time

10 min

Cooking Time

15 min


  • 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


  • 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.

  • 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.

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

  • 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.

  • 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.