EXPLORE:

Falafel burgers with cucumber, tomatoes, and mint

Vegetarian

4 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.

Ingredients

  • 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.

Instructions

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.

4

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.

Nutrition per serving: Protein: 21g (42% DV), Fiber: 14g (56% DV), Total Fat: 28g (43% DV), Monounsaturated Fat: 12g, Polyunsaturated Fat: 9g, Saturated Fat: 5g (25% DV), Cholesterol: 85mg (28% DV), Sodium: 550mg (23% DV), Carbohydrates: 73g (24% DV), Total Sugars: 12g, Added Sugars (Buns contain trace amounts of sugar): 0g (0% DV). Not a significant source of trans fat.
Contains: Milk, soy, wheat, eggs.

Similar Recipes

Asian rice noodle bowls with soft-cooked eggs and sesame dressing
Gluten Free, Vegetarian, Lean & Clean
Black bean tostadas with summer squash and soft-cooked eggs
Gluten Free, Vegetarian, Soy-Free
Bibimbap with snap peas, carrots, and fried eggs
Vegetarian, Dairy-Free, Spicy