For the burger buns
500g strong white flour, extra for dusting
30g caster sugar
30g fresh yeast
100g soya butter, melted
275-300ml warm water
For the falafel burgers
400g cooked chickpeas (2 tins, drained)
1½ tbsp vegetable oil
1 large red onion, finely chopped
3 garlic cloves finely chopped
1 tsp ground cumin
1 tsp ground coriander
½ tsp ras el hanout
½ tsp smoked paprika
2 tsp rose harissa
1 tsp salt
1 heaped tbsp of chopped parsley
1 heaped tbsp chopped coriander
5 tbsp gram flour, extra for dusting
Handful of polenta, for dusting
For the avocado mayonnaise
2 ripe avocados
60ml rapeseed oil
½ lemon, juiced
½ tsp garlic powder
1 tsp salt
1 tsp Dijon mustard
For the coconut harissa
350g dairy free coconut yoghurt
1 heaped tbsp rose harissa
For the spiced carrot chutney
½ tbsp rapeseed oil
1 shallot, peeled and finely chopped
1 small chilli, very finely chopped
15g ginger, finely grated
½ tsp ground cumin
½ tsp ground coriander
¼ tsp turmeric
125g light brown soft sugar
175ml cider vinegar
225g coarsely grated carrot
½ tsp salt
To serve; vegan cheese, rocket leaves, carrot chutney, gherkins & jalapeños
For the burger buns, place the strong flour, salt, and caster sugar into a bowl. Mix the yeast with a little of the warm water. Add this to the flour mixture along with the melted soya butter. Add enough of the remaining warm water until a soft dough has been formed.
Knead for 2-3 minutes to bring the dough together. Transfer to a freestanding mixer with a dough hook. Leave to mix for 10-20 minutes or continue to knead by hand.
Cover the dough and leave to rise in the Miele warming drawer on cup setting, 1st temperature square (40°C) until doubled in size, or leave at room temperature to prove.
For the falafel burger, place the chickpeas in a food processor. Preheat a frying pan on a medium heat with the vegetable oil. Add the chopped red onion and garlic. Fry for 2-3 minutes until soft. Add to the chickpeas in the food processor.
Clean and dry the pan. Add the ground cumin, ground coriander, ras el hanout and smoked paprika. Dry fry for 1-2 minutes to toast and release aromas giving a subtle smoky taste to the spices.
Add the toasted spices to the food processor, along with rose harissa paste, salt, chopped parsley, chopped coriander and gram flour. Blitz until a thick paste has formed.
Divide the mixture into eight equal sized balls. Flatten each ball into patties and dust with gram flour and polenta. Leave in the fridge to chill.
For the avocado mayonnaise, remove the avocado flesh and place into a food processor, along with the rapeseed oil, lemon juice, garlic powder, salt and Dijon mustard. Blitz until completely smooth.
For the harissa coconut yoghurt, mix together the coconut yoghurt and harissa and season with salt and pepper.
For the carrot chutney, place the oil into a medium-sized saucepan and place on a medium heat. Fry the shallot, chilli and ginger for 1 minute. Add the ground cumin, ground coriander and turmeric. Leave to cook for a further minute. Add the sugar, cider vinegar and salt. Bring to the boil and reduce until sticky. Add the carrots and leave again to reduce until sticky. Once a good chutney consistency has been achieved, transfer to a sterilised jar.
When the bread dough has doubled in size, knock back the dough then shape into 70g balls. Place on a baking tray and loosely cover with greased cling film and leave until doubled in size.
Preheat the Miele Combination Steam Oven, to Fan Plus 200°C.
When the dough has doubled in size, dust with flour and place into the preheated Combination Steam Oven. Bake the buns on Combination Mode, Stage 1: Fan Plus 200°C, 60% moisture, for 20minutes. Stage 2: Fan Plus 200°C, 0% moisture for 5 minutes.
Once cooked remove from the oven and leave to cool.
Preheat the grill to 200°C in the single oven or level 2 on the Combination Steam oven. Also, preheat two large frying pans to a medium heat, with 1 tablespoon of oil in each. Place four burgers in each pan and leave for 2-3 minutes before flipping over. Cook both sides until golden and very crisp.
Transfer the burgers to a universal roasting tray. Place a slice of the cheese on each. Place under the grill until the cheese has melted. Slice the buns in half and toast on a griddle pan or under the grill.