Loaded Falafel Burgers

With Harissa Aioli and Jerusalem Salad

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Wheat, Soy

Vegetarian
A note about serious food allergies

Your favorite street food just got easier to hold and more delicious. We took everything you love about a crispy, garlicky falafel and nestled it between pretzel buns with crisp cucumbers, juicy ripe tomatoes, and a harissa-spiked aioli. The dish is rounded out with crunchy, cool Jerusalem salad for a finished meal that is satisfying and full of healthy protein, fiber, and minerals.

In Your Box (serves 2)

  • 2 Garlic Cloves
  • 1 English Cucumber
  • 1 Red Onion
  • 2 Roma Tomato
  • 1 Lemon
  • 5 Parsley Sprigs
  • 15½ oz. Canned Chickpeas
  • Info
    ½ cup Vegenaise
  • 1 Harissa Spice Blend
  • ⅘ oz. Chickpea Flour
  • Info
    2 Pretzel Buns
  • Nutrition (per serving)

  • Calories
    820
  • Carbohydrates
    83g
  • Fat
    26g
  • Protein
    24g
  • Sodium
    1073mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 3 Mixing Bowls
  • 1 Medium Pan
  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Preheat oven to 375 degrees. Thoroughly rinse produce and pat dry. Finely mince garlic cloves. Cut 5-6 thin rounds of cucumber for garnishing, then peel remaining cucumber and finely dice. Peel red onion and slice 2 thin rounds for garnishing the burger. Finely dice remaining onion. Slice 3-4 thin rounds of tomato for burger and then finely dice remaining tomato. Half lemon, removing any seeds. Finely chop parsley. Rinse and drain chickpeas.

  • Step 2 - Prepare the Jerusalem Salad
    2

    Prepare the Jerusalem Salad

    In a mixing bowl, combine half the garlic, half the diced red onion (to taste), diced tomato, diced cucumber, and half the parsley. Mix together with half the Vegenaise, juice of the lemon to taste, and a pinch of salt and pepper. Mixture should create a slightly creamy dressing on the salad. Set aside in refrigerator to chill while you get to work making the burgers.

  • Step 3 - Make the Aioli and Warm the Buns
    3

    Make the Aioli and Warm the Buns

    In another mixing bowl, combine the remaining Vegenaise with the Harissa spice to taste. Season with a pinch of salt and pepper. Set aside in refrigerator until ready to serve. Halve the pretzel buns and place in the oven to warm/toast for 5 minutes, or until desired toastiness is achieved.

  • Step 4 - Make the Falafel Patties
    4

    Make the Falafel Patties

    In another mixing bowl, combine the drained chickpeas, the remaining garlic, the remaining parsley, 1 Tbsp. olive oil, and a pinch of salt and pepper. Using a potato masher or fork, mash the chickpeas until relatively smooth with a few noticeable lumps. Once mashed, add the chickpea flour and combine. Then form the mixture into 2 1" thick patties.

  • Step 5 - Cook the Falafel Patties
    5

    Cook the Falafel Patties

    In a medium pan, warm 1 Tbsp. olive oil over medium heat. Once hot, add the 2 falafel patties and cook on each side for 6-8 minutes, or until crisped and browned throughout. Transfer finished burgers to a paper towel-lined plate to soak up any remaining oil.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Place a warmed bun on a plate. Slather Harissa aioli on bottom of bun and layer with some cucumber slices. Place a falafel patty atop the cucumbers and top with onion and tomato slices. Slather more aioli on top bun. Place a bowl of Jerusalem Salad next to the burger.