Falafel burgers with cucumber and mint

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

Falafel burgers with cucumber and mint


2 Servings, 700 Calories/Serving

25 – 35 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.
  • 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

Chef's Tip

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.

Nutrition per serving

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


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

Wash produce before use


Prep the burgers

  • Rinse the chickpeas.
  • Trim the root ends from the scallions; finely chop the scallions.
  • Remove the stems from the mushrooms; coarsely chop the caps.
In a medium bowl, combine the chickpeas, scallions, mushrooms, egg, tahini, and falafel burger blend; season generously with salt and pepper. Using a masher, fork, or the bottom of a bowl, mash to a coarse paste, mixing well to combine. Using wet hands, form the mixture into two ½-inch-thick patties.


Cook the burgers

In a medium 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 crispy on the outside and hot within, 5 to 7 minutes per side. Transfer to a plate. Do not clean the pan.
While the burgers cook, prepare the toppings.


Prep the toppings; toast the buns

  • Cut the buns in half.
  • Strip the mint leaves from the stems.
  • Cut away the cores from the tomatoes; cut the tomatoes into ¼-inch-thick slices.
  • Peel the cucumber, if desired, and trim off the ends; thinly slice the cucumber on the diagonal.
In the same pan used for the burgers, place the buns, cut sides down, and cook over medium-high heat until lightly toasted, 1 to 2 minutes.


Assemble the burgers

Place the bun bottoms, cut sides up, on a work surface and spread with some of the yogurt. Top each with the pea shoots, a burger, mint, tomatoes, and cucumber. Spread with more yogurt, if desired. Close with the bun tops.



Transfer the burgers to individual plates and serve.

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