What are the main ingredients in The Fab Falafel Burger?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional), Paper Towel

What is the nutritional information of The Fab Falafel Burger?

Calories: 647, Carbs: 90 grams, Fat: grams, Protein: 22.4 grams, Sugar: 22.3 grams, Salt: 899 grams

How do I prepare The Fab Falafel Burger?

CRISPY CARROT WEDGES: Preheat the oven to 200°C. Boil the kettle. Spread out the carrot wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. FALAFEL PATTY: Place the falafel mix, seasoning, and 180ml of boiling water in a shallow bowl. Mix until fully combined, but not for longer than about 30 seconds. Cover with a plate and set aside for at least 10 minutes. GOLDEN FALAFEL: Shape the rehydrated falafel mixture into 2 1cm thick patties. Place a pan over a medium-high heat with enough oil to cover the base. When hot, add the patties and fry for 3-4 minutes per side until golden brown and crispy. Remove from the pan on completion and drain on paper towel. TOASTY BUNS: Return the pan to a medium-high heat. Butter the cut-side of the halved buns or drizzle with oil. When the pan is hot, add the halved buns, cut-side down, and toast for 1-2 minutes until browned and heated through. SUMAC ONIONS: In a bowl, combine the onion slices, the sliced parsley, and the sumac. In a separate bowl, combine the tahini, the coconut yoghurt, and seasoning. Add water in 5ml increments until drizzling consistency. I WON’T FEEL-AFEL IF I EAT EVERY LAST BITE!: Time to load up your burgers! Smear some of the tahini yoghurt on the bottom halves of the buns and top with the rinsed green leaves, the tomato slices, the crispy falafel patty, the sliced gherkin, and the sumac onions (to taste). Drizzle over any remaining tahini yoghurt. Close up the burgers with the other bun halves. Serve with the carrot wedges and any remaining fillings. Burger time, Chef!

What should be prepared from my kitchen to make The Fab Falafel Burger?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional), Paper Towel

The Fab Falafel Burger

Name: The Fab Falafel Burger
Prep time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Butter (optional); Paper Towel

My dad’s absolute favourite meal and for good reason! A crunchy falafel patty is nestled inside a soft burger bun with crunchy green leaves, sumac-spiced onion, fresh tomato, zingy gherkins and a creamy coconut & tahini dressing. What are you waiting for?

The Fab Falafel Burger

with tahini coconut yoghurt & roasted carrot wedges

Hands on Time: 15 - 30 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Carrot
Coconut Yoghurt
Fresh Parsley
Gherkins
Green Leaves
Outcast Falafel Mix
Red Onion
Schoon Burger Bun
Schoon Burger Buns
Sumac Spice
Tahini
Tomato
Tomatoes

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter (optional)
Paper Towel

Serves 1

CRISPY CARROT WEDGES
Preheat the oven to 200°C. Boil the kettle. Spread out the carrot wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
FALAFEL PATTY
Place the falafel mix, seasoning, and 90ml of boiling water in a shallow bowl. Mix until fully combined, but not for longer than about 30 seconds. Cover with a plate and set aside for at least 10 minutes.
SUMAC ONIONS
In a bowl, combine the onion slices, the sliced parsley, and the sumac. In a separate bowl, combine the tahini, the coconut yoghurt, and seasoning. Add water in 5ml increments until drizzling consistency.
GOLDEN FALAFEL
Shape the rehydrated falafel mixture into a 1cm thick patty. Place a pan over a medium-high heat with enough oil to cover the base. When hot, add the patty and fry for 3-4 minutes per side until golden brown and crispy. Remove from the pan on completion and drain on paper towel.
TOASTY BUNS
Return the pan to a medium-high heat. Butter the cut-side of the halved buns or drizzle with oil. When the pan is hot, add the halved bun, cut-side down, and toast for 1-2 minutes until browned and heated through.
I WON’T FEEL-AFEL IF I EAT EVERY LAST BITE!
Time to load up your burger! Smear some of the tahini yoghurt on the bottom half of the bun and top with the rinsed green leaves, the tomato slices, the crispy falafel patty, the sliced gherkin, and the sumac onions (to taste). Drizzle over any remaining tahini yoghurt. Close up the burger with the other bun half. Serve with the carrot wedges and any remaining fillings. Burger time, Chef!

Carrot - 120g
Outcast Falafel Mix - 55g
Red Onion - 1
Fresh Parsley - 4g
Sumac Spice - 5ml
Tahini - 25ml
Coconut Yoghurt - 30ml
Schoon Burger Bun - 1
Green Leaves - 20g
Tomato - 1
Gherkins - 25g

Download the Recipe

Serves 2

CRISPY CARROT WEDGES
Preheat the oven to 200°C. Boil the kettle. Spread out the carrot wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
FALAFEL PATTY
Place the falafel mix, seasoning, and 180ml of boiling water in a shallow bowl. Mix until fully combined, but not for longer than about 30 seconds. Cover with a plate and set aside for at least 10 minutes.
SUMAC ONIONS
In a bowl, combine the onion slices, the sliced parsley, and the sumac. In a separate bowl, combine the tahini, the coconut yoghurt, and seasoning. Add water in 5ml increments until drizzling consistency.
GOLDEN FALAFEL
Shape the rehydrated falafel mixture into 2 1cm thick patties. Place a pan over a medium-high heat with enough oil to cover the base. When hot, add the patties and fry for 3-4 minutes per side until golden brown and crispy. Remove from the pan on completion and drain on paper towel.
TOASTY BUNS
Return the pan to a medium-high heat. Butter the cut-side of the halved buns or drizzle with oil. When the pan is hot, add the halved buns, cut-side down, and toast for 1-2 minutes until browned and heated through.
I WON’T FEEL-AFEL IF I EAT EVERY LAST BITE!
Time to load up your burgers! Smear some of the tahini yoghurt on the bottom halves of the buns and top with the rinsed green leaves, the tomato slices, the crispy falafel patty, the sliced gherkin, and the sumac onions (to taste). Drizzle over any remaining tahini yoghurt. Close up the burgers with the other bun halves. Serve with the carrot wedges and any remaining fillings. Burger time, Chef!

Carrot - 240g
Outcast Falafel Mix - 110g
Red Onion - 1
Fresh Parsley - 8g
Sumac Spice - 10ml
Tahini - 50ml
Coconut Yoghurt - 60ml
Schoon Burger Buns - 2
Green Leaves - 40g
Tomato - 1
Gherkins - 50g

Download the Recipe

Serves 3

CRISPY CARROT WEDGES
Preheat the oven to 200°C. Boil the kettle. Spread out the carrot wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
FALAFEL PATTY
Place the falafel mix, seasoning, and 270ml of boiling water in a shallow bowl. Mix until fully combined, but not for longer than about 30 seconds. Cover with a plate and set aside for at least 10 minutes.
SUMAC ONIONS
In a bowl, combine the onion slices, the sliced parsley, and the sumac. In a separate bowl, combine the tahini, the coconut yoghurt, and seasoning. Add water in 5ml increments until drizzling consistency.
GOLDEN FALAFEL
Shape the rehydrated falafel mixture into 3 1cm thick patties. Place a pan over a medium-high heat with enough oil to cover the base. When hot, add the patties and fry for 3-4 minutes per side until golden brown and crispy. You may need to do this step in batches. Remove from the pan on completion and drain on paper towel.
TOASTY BUNS
Return the pan to a medium-high heat. Butter the cut-side of the halved buns or drizzle with oil. When the pan is hot, add the halved buns, cut-side down, and toast for 1-2 minutes until browned and heated through.
I WON’T FEEL-AFEL IF I EAT EVERY LAST BITE!
Time to load up your burgers! Smear some of the tahini yoghurt on the bottom halves of the buns and top with the rinsed green leaves, the tomato slices, the crispy falafel patty, the sliced gherkin, and the sumac onions (to taste). Drizzle over any remaining tahini yoghurt. Close up the burgers with the other bun halves. Serve with the carrot wedges and any remaining fillings. Burger time, Chef!

Carrot - 360g
Outcast Falafel Mix - 165g
Red Onion - 1
Fresh Parsley - 12g
Sumac Spice - 15ml
Tahini - 75ml
Coconut Yoghurt - 85ml
Schoon Burger Buns - 3
Green Leaves - 60g
Tomatoes - 2
Gherkins - 75g

Download the Recipe

Serves 4

CRISPY CARROT WEDGES
Preheat the oven to 200°C. Boil the kettle. Spread out the carrot wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
FALAFEL PATTY
Place the falafel mix, seasoning, and 360ml of boiling water in a shallow bowl. Mix until fully combined, but not for longer than about 30 seconds. Cover with a plate and set aside for at least 10 minutes.
SUMAC ONIONS
In a bowl, combine the onion slices, the sliced parsley, and the sumac. In a separate bowl, combine the tahini, the coconut yoghurt, and seasoning. Add water in 5ml increments until drizzling consistency.
GOLDEN FALAFEL
Shape the rehydrated falafel mixture into 4 1cm thick patties. Place a pan over a medium-high heat with enough oil to cover the base. When hot, add the patties and fry for 3-4 minutes per side until golden brown and crispy. You may need to do this step in batches. Remove from the pan on completion and drain on paper towel.
TOASTY BUNS
Return the pan to a medium-high heat. Butter the cut-side of the halved buns or drizzle with oil. When the pan is hot, add the halved buns, cut-side down, and toast for 1-2 minutes until browned and heated through.
I WON’T FEEL-AFEL IF I EAT EVERY LAST BITE!
Time to load up your burgers! Smear some of the tahini yoghurt on the bottom halves of the buns and top with the rinsed green leaves, the tomato slices, the crispy falafel patty, the sliced gherkin, and the sumac onions (to taste). Drizzle over any remaining tahini yoghurt. Close up the burgers with the other bun halves. Serve with the carrot wedges and any remaining fillings. Burger time, Chef!