In order to bring you the best organic produce, some ingredients may differ from those depicted.

Falafel burgers with honey-lime yogurt, cucumber, and seared nectarines

Soy-Free, Mediterranean, Vegetarian, Family-Friendly

2 Servings, 640 Calories/Serving

30–45 Minutes

This easy vegetarian meal has everything you love about a burger but with the flavor profile of falafel—think chickpeas, Middle Eastern spices, and a deconstructed tzatziki.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

1 cup cooked chickpeas
3 organic scallions
2 ounces organic cremini or other button mushrooms
1 organic egg
1 tablespoon tahini
Sunbasket falafel blend (panko - all-purpose flour - granulated garlic - coriander - cumin)
2 whole wheat buns
2 organic nectarines or other stone fruit
1 organic cucumber
Sunbasket honey-lime yogurt (Greek yogurt - lime juice - honey)

Nutrition per serving

Calories 640, Total Fat 27g (35% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 80mg (27% DV), Sodium 400mg (17% DV), Total Carb. 81g (29% DV), Fiber 15g (54% DV), Total Sugars 24g (Incl. 8g Added Sugars, 16% DV), Protein 24g
Contains: Milk, Eggs, Wheat, Sesame

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Make the patties

Rinse the chickpeas.
Trim the root ends from the scallions; finely chop the scallions.
Finely chop the mushrooms.

Crack the egg into a medium bowl and lightly beat with a fork until just blended. Add the chickpeas, scallions, mushrooms, tahini, and falafel blend, season generously with salt and pepper, and stir to combine. Using a fork, masher, or the bottom of a bowl, mash to a coarse paste, mixing well to combine. Using wet hands, form the mixture into two [four] ½-inch-thick patties. Refrigerate the patties while you warm the buns and prepare the remaining ingredients.

Toast the buns

In a large frying pan, place the buns, cut sides down, and cook over medium-high heat until lightly toasted, 1 to 2 minutes. Alternatively, toast them in a toaster oven. Transfer to a plate.

Prep the nectarines and cucumber; sear the nectarines

Cut the nectarines in half and remove the pits.
Peel the cucumber, if desired. Lay the cucumber flat; using a peeler, shave the cucumber lengthwise into thin ribbons. Set aside for garnish.

In the same pan used for the buns, warm 1 to 2 teaspoons oil over medium-high heat until hot but not smoking. Add the nectarines, cut sides down, and cook without turning until softened and lightly browned, 3 to 5 minutes. Season with salt and pepper. Transfer to a cutting board. Cut the nectarine halves into ½-inch-thick wedges. Wipe out the pan.

Cook the patties

In the same pan used for the nectarines, warm 2 to 3 tablespoons oil over medium-high heat until hot but not smoking. Add the patties and cook, turning once, until browned and crisp on the outside and hot within, 3 to 5 minutes per side. Transfer to a plate.

Assemble the burgers

Place the bun bottoms, cut sides up, on a work surface and slather with some of the honey-lime yogurt (set aside the remaining yogurt for the nectarines). Top each with a burger and cucumber ribbons and season with salt and pepper. Close with the bun tops.

Serve

Transfer the burgers and nectarines to individual plates. Drizzle the nectarines with the remaining honey-lime yogurt and serve.

Kids Can!

Rinse the chickpeas.
Time the cooking.
Help assemble the burgers.
Drizzle the nectarines with honey-lime yogurt.

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