Falafel burgers with honey-lime yogurt, cucumber, and seared nectarines

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

Falafel burgers with honey-lime yogurt, cucumber, and seared nectarines

Falafel burgers with honey-lime yogurt, cucumber, and seared nectarines

Soy-Free, Mediterranean, Vegetarian

2 Servings, 640 Calories/Serving

30–45 Minutes

This easy vegetarian meal has everything you love about a burger but with the flavor profile of falafel—think chickpeas, Middle Eastern spices, and a deconstructed 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.
  • 1 cup cooked chickpeas
  • 3 organic scallions
  • 2 ounces organic cremini or other button mushrooms
  • 1 organic egg
  • 1 tablespoon tahini
  • Sunbasket falafel blend (panko - all-purpose flour - granulated garlic - coriander - cumin)
  • 2 whole wheat buns
  • 2 organic nectarines or other stone fruit
  • 1 organic cucumber
  • Sunbasket honey-lime yogurt (Greek yogurt - lime juice - honey)

Nutrition per serving

Calories 640, Total Fat 27g (35% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 80mg (27% DV), Sodium 400mg (17% DV), Total Carb. 81g (29% DV), Fiber 15g (54% DV), Total Sugars 24g (Incl. 8g Added Sugars, 16% DV), Protein 24g
Contains: Milk, Eggs, Wheat, Sesame

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


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

Wash produce before use


Make the patties

  • Rinse the chickpeas.
  • Trim the root ends from the scallions; finely chop the scallions.
  • Finely chop the mushrooms.
Crack the egg into a medium bowl and lightly beat with a fork until just blended. Add the chickpeas, scallions, mushrooms, tahini, and falafel blend, season generously with salt and pepper, and stir to combine. Using a fork, masher, or the bottom of a bowl, mash to a coarse paste, mixing well to combine. Using wet hands, form the mixture into two [four] ½-inch-thick patties. Refrigerate the patties while you warm the buns and prepare the remaining ingredients.


Toast the buns

In a large frying pan, place the buns, cut sides down, and cook over medium-high heat until lightly toasted, 1 to 2 minutes. Alternatively, toast them in a toaster oven. Transfer to a plate.


Prep the nectarines and cucumber; sear the nectarines

  • Cut the nectarines in half and remove the pits.
  • Peel the cucumber, if desired. Lay the cucumber flat; using a peeler, shave the cucumber lengthwise into thin ribbons. Set aside for garnish.
In the same pan used for the buns, warm 1 to 2 teaspoons oil over medium-high heat until hot but not smoking. Add the nectarines, cut sides down, and cook without turning until softened and lightly browned, 3 to 5 minutes. Season with salt and pepper. Transfer to a cutting board. Cut the nectarine halves into ½-inch-thick wedges. Wipe out the pan.


Cook the patties

In the same pan used for the nectarines, warm 2 to 3 tablespoons oil over medium-high heat until hot but not smoking. Add the patties and cook, turning once, until browned and crisp on the outside and hot within, 3 to 5 minutes per side. Transfer to a plate.


Assemble the burgers

Place the bun bottoms, cut sides up, on a work surface and slather with some of the honey-lime yogurt (set aside the remaining yogurt for the nectarines). Top each with a burger and cucumber ribbons and season with salt and pepper. Close with the bun tops.


Transfer the burgers and nectarines to individual plates. Drizzle the nectarines with the remaining honey-lime yogurt and serve.
Kids Can!
  • Rinse the chickpeas.
  • Time the cooking.
  • Help assemble the burgers.
  • Drizzle the nectarines with honey-lime yogurt.