Falafel burgers with cucumber and mint

Vegetarian, Soy Free

2 Servings, 570 Calories/Serving

25 Minutes

For this fresh take on a vegetarian burger, Chef Justine takes her cues from traditional Middle Eastern falafel. The patties are formed from crushed chickpeas, tahini, earthy cumin, and—for meat-like juiciness— chopped cremini mushrooms.

Ingredients

  • 5 ounces chickpeas
  • 2 scallions
  • 2 ounces cremini mushrooms
  • 1 pasture-raised organic egg
  • 1 tablespoon tahini
  • Falafel burger blend (panko - flour - garlic powder - cumin - coriander)
  • 6 ounces Early Girl tomatoes
  • ¼ pound Persian cucumber
  • Fresh mint
  • 2 whole wheat buns
  • ½ cup Greek yogurt
  • 1½ ounces pea shoots

Instructions

1

Prep the burgers

  • Rinse the chickpeas.
  • Trim the root ends from the scallions; finely chop the scallions.
  • Separate the cremini mushroom stems from the caps; with a damp paper towel, wipe off any dirt from the caps, then finely chop the caps and stems.
In a bowl, combine the chickpeas, scallions, cremini, egg, tahini, and falafel burger blend. Season generously with salt and pepper. Using a masher, food processor, or the bottom of a bowl, mash to a coarse paste, mixing well to combine. Using wet hands, form the mixture into 2 patties.

2

Cook the burger

In a pan over medium heat, warm 2 tablespoons oil until hot but not smoking. Add the patties and cook until browned and crispy on the outside and hot within, 5 to 7 minutes per side, depending on thickness. While the burgers cook, prepare the fixings.

3

Prep the fixings

  • Cut the tomato into ¼-inch-thick rounds.
  • Trim the ends from the cucumber; thinly slice the cucumber on the diagonal.
  • Strip the mint leaves from the stems.
In the pan used for the burgers, toast the buns, cut sides down, until golden brown, about 1 minute.

4

Serve

Spread the yogurt onto the cut sides of the buns. Stack the burgers on top, followed by the tomato, cucumber, mint leaves, and pea shoots. Close the burgers, transfer to individual plates and serve.

5

Chef's tip

To ensure your burgers hold together and sear like meat, give yourself the time to finely chop the ingredients, then thoroughly mash and mix them. A food processor will work, but hand-chopped ingredients will hold more moisture.

Nutrition per serving: Calories: 570, Protein: 23 g, Total Fat: 31 g, Monounsaturated Fat: 19 g, Polyunsaturated Fat: 5 g, Saturated Fat: 4.5 g, Cholesterol: 115 mg, Carbohydrates: 57 g, Fiber: 9 g, Added Sugar: 0 g, Sodium: 510 mg
Contains: egg, wheat, milk

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