eCook Meal
ASIAN-STYLE FALAFEL BURGER
with warm, spicy cabbage slaw & That Mayo
A crunchy falafel patty on a buttery bun, piled with spicy slaw, cannellini beans, and the best mayo around. With ginger, garlic, soy, and lime, this fusion veg burger has action-packed Asian flavour.
Serving guide
Choose your portion size.
BEFORE YOU GET GOING
Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe!
BURGER PATTY PREP
Boil the kettle. Place the falafel burger mix, a pinch of salt, and 80ml of boiling water in a shallow bowl. Mix well to combine, but not for longer than about 30 seconds. Cover with a plate and set aside for at least 10 minutes.
WARM ASIAN SLAW
Combine the soy sauce with some Lime juice, reserving a lime wedge for serving. Place a nonstick pan over a medium heat with a drizzle of oil. When hot, fry the sliced Onion for 3-4 minutes until soft and translucent. Add the grated Garlic and ginger and fry for about a minute. Add in the drained cannellini beans, cabbage and carrot mix, and limey soy sauce. Cook for 3-4 minutes, stirring occasionally, until the cabbage has wilted. Stir in some sriracha and seasoning to taste. Remove from the pan on completion, place in a bowl, covered, and set aside until serving.
BURGER BLISS
When the falafel mixture is ready to roll, shape it into a 1cm thick patty. Wipe down the pan and return to a medium-high heat with enough oil to cover the base. When hot, fry the patty for 3-4 minutes per side until golden brown and crispy. Remove from the pan on completion and set aside to drain on some paper towel. Wipe down the pan and return it to the stove to heat the burger bun. Toast it cut-side down for about a minute until crisp and golden.
GET A LOAD OF THIS!
Time to load up your burger! Smear some mayo on the bottom half of the bun and top with some rinsed green leaves and the crispy falafel patty. Spoon over a generous helping of the spicy Asian slaw. Close up the burger with the other half of the bun and serve with a wedge of Lime on the side! Well done, Chef!
BEFORE YOU GET GOING
Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe!
BURGER PATTY PREP
Boil the kettle. Place the falafel burger mix, a pinch of salt, and 160ml of boiling water in a bowl. Mix well to combine, but not for longer than about 30 seconds. Cover with a plate and set aside for at least 10 minutes.
WARM ASIAN SLAW
Combine the soy sauce with some Lime juice, reserving two lime wedges for serving. Place a nonstick pan over a medium heat with a drizzle of oil. When hot, fry the sliced Onion for 4-5 minutes until soft and translucent. Add the grated Garlic and ginger and fry for about a minute. Add in the drained cannellini beans, cabbage and carrot mix, and limey soy sauce. Cook for 4-5 minutes, stirring occasionally, until the cabbage has wilted. Stir in some sriracha and seasoning to taste. Remove from the pan on completion, place in a bowl, covered, and set aside.
BURGER BLISS
When the falafel mixture is ready to roll, shape it into two 1.5cm thick patties. Wipe down the pan and return to a medium-high heat with enough oil to cover the base. When hot, fry the patties for 3-4 minutes per side until golden brown and crispy. Remove from the pan on completion and set aside to drain on some paper towel. Wipe down the pan and return it to the heat for the burger buns. Toast them cut-side down for about a minute until crisp and golden.
GET A LOAD OF THIS!
Time to load up your burger! Smear some mayo on the bottom halves of the buns and top with some rinsed green leaves and a crispy falafel patty. Spoon over generous helpings of the spicy Asian slaw. Close up the burgers with the other halves of the buns and serve with a wedge of Lime on the side! Well done, Chef!
BEFORE YOU GET GOING
Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe!
BURGER PATTY PREP
Boil the kettle. Place the falafel burger mix, a pinch of salt, and 160ml of boiling water in a bowl. Mix well to combine, but not for longer than about 30 seconds. Cover with a plate and set aside for at least 10 minutes.
WARM ASIAN SLAW
Combine the soy sauce with some Lime juice, reserving two lime wedges for serving. Place a nonstick pan over a medium heat with a drizzle of oil. When hot, fry the sliced Onion for 4-5 minutes until soft and translucent. Add the grated Garlic and ginger and fry for about a minute. Add in the drained cannellini beans, cabbage and carrot mix, and limey soy sauce. Cook for 4-5 minutes, stirring occasionally, until the cabbage has wilted. Stir in some sriracha and seasoning to taste. Remove from the pan on completion, place in a bowl, covered, and set aside.
BURGER BLISS
When the falafel mixture is ready to roll, shape it into two 1.5cm thick patties. Wipe down the pan and return to a medium-high heat with enough oil to cover the base. When hot, fry the patties for 3-4 minutes per side until golden brown and crispy. Remove from the pan on completion and set aside to drain on some paper towel. Wipe down the pan and return it to the heat for the burger buns. Toast them cut-side down for about a minute until crisp and golden.
GET A LOAD OF THIS!
Time to load up your burger! Smear some mayo on the bottom halves of the buns and top with some rinsed green leaves and a crispy falafel patty. Spoon over generous helpings of the spicy Asian slaw. Close up the burgers with the other halves of the buns and serve with a wedge of Lime on the side! Well done, Chef!
BEFORE YOU GET GOING
Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe!
BURGER PATTY PREP
Boil the kettle. Place the falafel burger mix, a pinch of salt, and 320ml of boiling water in a bowl. Mix well to combine, but not for longer than about 30 seconds. Cover with a plate and set aside for at least 10 minutes.
WARM ASIAN SLAW
Combine the soy sauce with some Lime juice, reserving some lime wedges for serving. Place a large nonstick pan over a medium heat with a drizzle of oil. When hot, fry the sliced Onion for 5-6 minutes until soft and translucent. Add the grated Garlic and ginger and fry for about a minute. Add in the drained cannellini beans, cabbage and carrot mix, and limey soy sauce. Cook for 5-6 minutes, stirring occasionally, until the cabbage has wilted. Stir in some sriracha and seasoning to taste. Remove from the pan on completion, place in a bowl, covered, and set aside.
BURGER BLISS
When the falafel mixture is ready to roll, shape it into four 1.5cm thick patties. Wipe down the pan and return to a medium-high heat with enough oil to cover the base. When hot, fry the patties for 3-4 minutes per side until golden brown and crispy. Remove from the pan on completion and set aside to drain on some paper towel. Wipe down the pan and return it to the stove to heat the burger buns. Toast them cut-side down for about a minute until crisp and golden.
GET A LOAD OF THIS!
Time to load up your burger! Smear some mayo on the bottom halves of the buns and top with some rinsed green leaves and a crispy falafel patty. Spoon over generous helpings of the spicy Asian slaw. Close up the burgers with the other halves of the buns and serve with a wedge of Lime on the side! Well done, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R148.38
for 4 servings · R37.10 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Sriracha Sauce needs 60 mlTabasco Sriracha Sauce 256 ml 256 ml at R75.99 · 23% of packR17.81
-
Ginger needs 40 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 11% of packR11.43
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Burger Buns needs 4Our Ultimate Burger Buns 4 x 80 g R36.99 · whole pack (size can't be divided)R36.99
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Green Leaves needs 80Mini Spinach & South African Feta Puff R8.79 · whole pack (size can't be divided)R8.79
-
Garlic Cloves needs 3Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Cannellini Beans needs 240 gCannellini Beans in Brine 400 g 400 g at R28.99 · 60% of packR17.39
-
Limes needs 3Chilli and Lime Salt 40 g R25.99 · whole pack (size can't be divided)R25.99
Not in the Woolies basket — source these elsewhere:
- That Mayo Original Mayo
- Outcast Burger Mix
- Shredded Green & Red Cabbage and Julienne Carrots
- Soya Sauce Low Sodium
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for ASIAN-STYLE FALAFEL BURGER?
The preparation time for ASIAN-STYLE FALAFEL BURGER with warm, spicy cabbage slaw & That Mayo is between 20 and 30 minutes.
What is the total time required to make ASIAN-STYLE FALAFEL BURGER with warm, spicy cabbage slaw & That Mayo?
The total time required to make ASIAN-STYLE FALAFEL BURGER with warm, spicy cabbage slaw & That Mayo is between 25 and 40 minutes.
How many servings does ASIAN-STYLE FALAFEL BURGER provide?
4 servings
What are the main ingredients in ASIAN-STYLE FALAFEL BURGER?
Burger Bun, Cannellini Beans, Garlic, Ginger, Green Leaves, Lime, Low-Sodium Soya Sauce, Onion, Outcast Burger Mix, Shredded Green & Red Cabbage and Julienne Carrots, Soya Sauce Low Sodium, Sriracha Sauce, That Mayo (Original)
What is the nutritional information of ASIAN-STYLE FALAFEL BURGER?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare ASIAN-STYLE FALAFEL BURGER?
BEFORE YOU GET GOING: Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe! WARM ASIAN SLAW: Combine the soy sauce with some lime juice, reserving two lime wedges for serving. Place a nonstick pan over a medium heat with a drizzle of oil. When hot, fry the sliced onion for 4-5 minutes until soft and translucent. Add the grated garlic and ginger and fry for about a minute. Add in the drained cannellini beans, cabbage and carrot mix, and limey soy sauce. Cook for 4-5 minutes, stirring occasionally, until the cabbage has wilted. Stir in some sriracha and seasoning to taste. Remove from the pan on completion, place in a bowl, covered, and set aside. BURGER BLISS: When the falafel mixture is ready to roll, shape it into two 1.5cm thick patties. Wipe down the pan and return to a medium-high heat with enough oil to cover the base. When hot, fry the patties for 3-4 minutes per side until golden brown and crispy. Remove from the pan on completion and set aside to drain on some paper towel. Wipe down the pan and return it to the heat for the burger buns. Toast them cut-side down for about a minute until crisp and golden. GET A LOAD OF THIS!: Time to load up your burger! Smear some mayo on the bottom halves of the buns and top with some rinsed green leaves and a crispy falafel patty. Spoon over generous helpings of the spicy Asian slaw. Close up the burgers with the other halves of the buns and serve with a wedge of lime on the side! Well done, Chef! BURGER PATTY PREP: Boil the kettle. Place the falafel burger mix, a pinch of salt, and 160ml of boiling water in a bowl. Mix well to combine, but not for longer than about 30 seconds. Cover with a plate and set aside for at least 10 minutes.
What should be prepared from my kitchen to make ASIAN-STYLE FALAFEL BURGER?
Burger Bun, Cannellini Beans, Garlic, Ginger, Green Leaves, Lime, Low-Sodium Soya Sauce, Onion, Outcast Burger Mix, Shredded Green & Red Cabbage and Julienne Carrots, Soya Sauce Low Sodium, Sriracha Sauce, That Mayo (Original)
How many calories does ASIAN-STYLE FALAFEL BURGER have?
calories
How much fat content does ASIAN-STYLE FALAFEL BURGER have?
grams