Falafel burgers with cucumber and mint
25 – 35 Minutes
Chickpeas, cremini mushrooms, and tahini flavor these burgers, which are topped with a deconstructed tzatziki for a light, bright vegetarian meal.
In your bag
- 5 ounces cooked chickpeas
- 3 scallions
- 2 ounces cremini mushrooms
- 1 pasture-raised organic egg
- 1 tablespoon tahini
- Falafel burger blend (panko - all-purpose flour - granulated garlic - cumin - coriander)
- 2 whole wheat buns
- 3 or 4 sprigs fresh mint
- 2 or 3 Roma tomatoes (about 6 ounces total)
- 1 cucumber
- ½ cup Greek yogurt
- 1½ ounces pea shoots
To ensure your burgers hold together and sear like meat, take the time to chop the ingredients, then thoroughly mash and mix them. A food processor will work, but hand-chopped ingredients will retain more moisture.
Protein: 29g (58% DV), Fiber: 14g (56% DV), Total Fat: 30g (46% DV), Monounsaturated Fat: 15g, Polyunsaturated Fat: 8g, Saturated Fat: 5g (25% DV), Cholesterol: 105mg (35% DV), Sodium: 960mg (40% DV), Carbohydrates: 80g (27% DV), Total Sugars: 12g, Added Sugars (Whole wheat buns contain trace amounts of sugar): 0g (0% DV).
Contains: Milk, Eggs, Wheat, Soybeans