eCook Meal
The Fab Falafel Burger
with tahini coconut yoghurt & roasted carrot wedges
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?
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R115.63
for 4 servings · R28.91 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Gherkins needs 100 gMild Dill Gherkins 780 g 780 g at R63.99 · 13% of packR8.20
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Coconut Yoghurt needs 125 mlFabulously Fruity Pineapple And Coconut Yoghurt Buttons 8 g R21.99 · whole pack (size can't be divided)R21.99
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Carrot needs 480 gBulk Large Carrots 3 kg 3 kg at R45.00 · 16% of packR7.20
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Red Onion needs 1Sliced Red Onions 70 g R16.99 · whole pack (size can't be divided)R16.99
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Tahini needs 100 mlGreen Tahini Dressing 100 g R29.99 · whole pack (size can't be divided)R29.99
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Fresh Parsley needs 15 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 10% of packR5.70
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Tomatoes needs 2Tomato Puree in Tub 240 g R20.99 · whole pack (size can't be divided)R20.99
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
Not in the Woolies basket — source these elsewhere:
- Outcast Falafel Mix
- Schoon Burger Buns
- Sumac Spice
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for The Fab Falafel Burger?
The preparation time for The Fab Falafel Burger with tahini coconut yoghurt & roasted carrot wedges is between 15 and 30 minutes.
What is the total time required to make The Fab Falafel Burger with tahini coconut yoghurt & roasted carrot wedges?
The total time required to make The Fab Falafel Burger with tahini coconut yoghurt & roasted carrot wedges is between 35 and 50 minutes.
How many servings does The Fab Falafel Burger provide?
4 servings
What are the main ingredients in The Fab Falafel Burger?
Carrot, Coconut Yoghurt, Gherkins, Green Leaves, Outcast Falafel Mix, Parsley, Red Onion, Schoon Burger Bun, Sumac Spice, Tahini, Tomato
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?
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! 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. 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.
What should be prepared from my kitchen to make The Fab Falafel Burger?
Carrot, Coconut Yoghurt, Gherkins, Green Leaves, Outcast Falafel Mix, Parsley, Red Onion, Schoon Burger Bun, Sumac Spice, Tahini, Tomato
How many calories does The Fab Falafel Burger have?
647 calories
How much fat content does The Fab Falafel Burger have?
grams