Falafel burgers with cucumber, tomatoes, and mint

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

Falafel burgers with cucumber, tomatoes, and mint

One-Pan Meal

Falafel burgers with cucumber, tomatoes, and mint

Vegetarian, <600 Calories

2 Servings, 670 Calories/Serving

25–35 Minutes

These vegetarian burgers are juicy and tender, packed with chickpeas, cremini mushrooms, and tahini. The cucumber, mint, and yogurt toppings are inspired by tzatziki.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket 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.
  • 1⅔ cups cooked chickpeas
  • 6 scallions
  • ¼ pound cremini mushrooms
  • 2 pasture-raised organic eggs
  • ¼ cup tahini
  • Falafel burger blend (panko - all-purpose flour - granulated garlic - cumin - coriander)
  • 2 or 3 Roma tomatoes (about ½ pound total)
  • 1 cucumber
  • 6 or 7 sprigs fresh mint
  • 4 whole wheat buns
  • 1 cup Greek yogurt
  • 2 ounces pea shoots
Chef's Tip
To ensure your burgers hold together and sear like meat, take the time to chop the ingredients with a knife, then thoroughly mash and mix them. A food processor will work, but hand-chopped ingredients will retain more moisture.

Nutrition per serving

Total Fat 28g (36% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 85mg (28% DV), Sodium 550mg (24% DV), Total Carb. 73g (27% DV), Fiber 14g (50% DV), Total Sugars 12g (Incl. 0g Added Sugars, 0% DV), Protein 21g
Contains: Milk, Eggs, Wheat, Soybeans

Instructions

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

Wash produce before use

1

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, eggs, 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 four ½-inch-thick patties.

2

Cook the burgers

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 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.

3

Prep the toppings; toast the buns

  • 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.
  • Strip the mint leaves from the stems.
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.

Serve

Set out the burgers, buns, tomatoes, cucumber, mint leaves, yogurt, and pea shoots and invite everyone to assemble their own burgers.
Kids Can!
  • Rinse the chickpeas.
  • Mash the burger mixture.
  • Strip the mint leaves.
  • Set out the burger fixings.
  • Build their own burgers.
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