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Falafel burgers with yogurt, cucumber, and charred shishito peppers

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

One-Pan Meal

Falafel burgers with yogurt, cucumber, and charred shishito peppers

Family-Friendly, Vegetarian, Mediterranean, Soy-Free

2 Servings, 720 Calories/Serving

30 – 45 Minutes

Chickpeas, cremini mushrooms, and tahini flavor these burgers, which are topped with a deconstructed tzatziki for a light, bright vegetarian meal.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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
  • 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

Chef's Tip

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.

Nutrition per serving

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.

Instructions

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

Wash produce before use

1

Prep 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. Using a fork or whisk, lightly beat 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.

2

Cook the patties

In a large frying pan over medium heat, warm 2 to 3 tablespoons oil 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. Wipe out the pan.

3

Cook the shishito peppers

In the same pan used for the burgers, warm 2 to 3 teaspoons oil over medium-high heat until hot but not smoking. Working in batches if needed, add the shishito peppers, season with salt and pepper, and cook, turning regularly, until shiny and starting to char and blister, 4 to 6 minutes. Transfer to a plate and season with salt. Add more oil between batches if needed.
While the peppers cook, prepare the cucumber.

4

Prep the cucumber

  • Peel the cucumber, if desired, and trim the ends. Using a peeler, shave the cucumber lengthwise into thin ribbons.

5

Assemble the burgers

Place the bun bottoms, cut sides up, on a work surface and slather with some of the yogurt. Top each with a burger and cucumber; season the cucumber with salt and pepper. Spread with more yogurt, if desired. Close with the bun tops.

6

Serve

Transfer the burgers and shishito peppers to individual plates and serve.

Kids Can!

  • Rinse the chickpeas.
  • Help assemble the burgers.
  • Serve the meal.

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