Falafel burgers with cucumber, tomatoes, and mint
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.
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
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.
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).
Contains: Milk, Eggs, Wheat, Soybeans