Falafel Burgers With Pickled Red Cabbage And Baba Ghanoush | Donna Hay

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 onion, finely chopped
• 2 x 400g cans lentils, rinsed and drained
• ½ cup (50g) quinoa flakes
• 1 zucchini (courgette), grated
• ½ cup dill sprigs
• sea salt and cracked black pepper
• 2½ cups flat-leaf parsley leaves
• 1 small eggplant, cut into 1cm-thick rounds
• 3 cups (240g) shredded red cabbage
• 2 teaspoons red wine vinegar
• 6 seeded buns, halved and toasted
• ½ cup (120g) store-bought baba ghanoush
• pickled chillies, to serve