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Falafel Burgers with Green Tahini Sauce

Tangy Slaw & Chopped Salad

Cooking time

35 minutes




1000 /serving

Looking for a summer burger that is both vegetarian friendly and super satisfying? You’re in the money with this falafel burger. Perfectly spiced, the falafel itself comes together easily and is beautifully complemented by the tangy, fresh slaw. Plus, if you’ve got little chefs who are keen to get involved, molding the falafel patties is sure to get them feeling like absolute pros.

We will send you:

  • 150g Shredded red cabbage
  • 2 Cucumbers
  • 1 Onion (or shallot)
  • 14g Herb medley (parsley, mint, cilantro)
  • 1 Bell pepper
  • 45ml Red wine vinegar
  • 30ml Tahini
  • 150g Falafel mix
  • 100g Greek yogurt
  • 2 Classic hamburger buns
  • 7.5g Falafel burger spice blend (sumac, mint, sesame seeds, kosher salt)

Contains: Egg, Gluten, Milk, Sesame Seeds, Sulphites, Wheat

You will need:

Medium pot
Large pan
Olive oil
Salt & pepper
Heatproof bowl
Total Fat
46 g
Saturated Fat
9 g
1700 mg
Total Carbs
111 g
18 g
33 g
20 g
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Pickle the onions
In a medium pot, bring 1 cup of salted water to a boil (double for 4 portions). Peel, halve and thinly slice the onion. Add the onions to the pot of boiling water and cook, 2 to 3 minutes until beginning to soften. Thoroughly drain the onions and transfer to a heatproof bowl. Combine with ½ the vinegar; season with ⅓ of the spice blend and S&P. Set aside to pickle while you complete the next steps.
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Mise en place
In a medium bowl, combine the falafel mix with ½ cup water (double for 4 portions); stir until thoroughly combined. Let the batter rest 15 minutes while you complete the next steps. Small dice the cucumbers. Core and small dice the pepper. Finely chop the parsley and cilantro leaves and stems. Pick the mint leaves off the stems and finely chop the leaves; combine with the parsley and cilantro. In a medium bowl, combine the cabbage with ½ the remaining vinegar; season with S&P to taste.
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Make the green tahini sauce
While the falafel mixture rests, in a small bowl, combine the yogurt, tahini, ½ the herb medley, 1 tbsp water and 1 tbsp olive oil (double each for 4 portions); season with ½ the remaining spice blend and S&P.
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Make the chopped salad
In a large bowl, combine the remaining vinegar and 2 tbsp olive oil (double for 4 portions); season with the remaining spice blend and S&P to taste. Add the cucumbers, peppers, remaining herb medley and a pinch of the pickled onions (drain before adding). Toss to combine thoroughly.
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Cook the burgers
In a large pan, heat a drizzle of oil on medium. Using your hands, form the falafel mix into 2 patties of equal size (double for 4 portions). Place the patties in the pan and cook, 2 to 3 minutes per side, until browned and cooked through. Transfer to a plate and set aside in a warm spot. Wipe out the pan.
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Toast the buns & serve
Add a drizzle of oil to the same pan on medium; add the buns cut sides down and toast, 1 to 2 minutes, until golden brown. Divide the bun bottoms between your plates. Top with the green tahini sauce, cooked falafel burgers, slaw, a spoonful of the chopped salad, remaining pickled onions and bun tops. Serve the remaining chopped salad on the side. Bon appétit!