Falafel burgers with yogurt, cucumber, and charred shishito peppers
Family-Friendly, Vegetarian, Mediterranean, Soy-Free
30 – 45 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
- 1 cup cooked chickpeas
- 3 organic scallions
- 2 ounces organic cremini or other button mushrooms
- 1 organic egg
- 1 tablespoon tahini
- Sun Basket falafel blend (panko - all-purpose flour - granulated garlic - coriander - cumin)
- 6 ounces organic shishito peppers
- 1 organic cucumber
- 2 whole wheat buns
- ¼ cup organic Greek yogurt
To toast the buns, in the same pan used for the burgers and peppers, working in batches if needed, 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.
Calories: 720, Protein: 29g (58% DV), Fiber: 19g (76% DV), Total Fat: 30g (46% DV), Monounsaturated Fat: 18g, Polyunsaturated Fat: 5g, Saturated Fat: 4g (20% DV), Cholesterol: 80mg (27% DV), Sodium: 550mg (23% DV), Carbohydrates: 90g (30% DV), Total Sugars: 13g, Added Sugars: (buns contain organic molasses, organic brown sugar, and organic barley malt): 3g (6% DV).
Contains: Milk, Eggs, Wheat
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.