Falafel burgers with cucumber and mint
Vegetarian, Soy Free
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.
- 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
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.
Cook the burger
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.
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