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Falafel Burger

Falafel Burger

with Sweet Potato Wedges and Baby Gem

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This Vegetarian Falafel Burger HelloFresh recipe is packed full of tasty vegetables so why not try this delicious dinner to conveniently help with your five a day

Tags:SpicyVeggie
Allergens:GlutenEgg

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time35 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

2 unit(s)

Sweet Potato

1 unit(s)

Bell Pepper

½ unit(s)

Lemon

1 pack(s)

Falafel Mix

(ContainsGluten)

1 pot(s)

Chermoula Spice

1 unit(s)

Baby Gem Lettuce

125 grams

Baby Plum Tomatoes

2 unit(s)

Glazed Burger Bun

(ContainsGluten)

1 sachet

Sweet Chilli Sauce

1 sachet

Mayonnaise

(ContainsEgg)

Not included in your delivery

150 milliliter(s)

Water

1 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2703 kJ
Energy (kcal)646 kcal
Fat13.0 g
of which saturates2.0 g
Carbohydrate144 g
of which sugars38.0 g
Protein25 g
Salt4.33 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Knife
Mixing Bowl
Zester
Bowl
Sautépan or large frying pan
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C. Chop the sweet potatoes into 2cm wide wedges (no need to peel!). Pop the wedges on a large baking tray in a single layer. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out and roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. Tip: Use two baking trays if necessary, you want the potatoes nicely spread out.

2

Halve the pepper and discard the stalks, core and seeds. Pop on another baking tray cut side down. Drizzle with oil and season with salt and pepper. Roast in your oven until completely softened and slightly charred, 20-25 mins.

3

Zest and halve the lemon. Pop the falafel mixture into a medium mixing bowl with the lemon zest and chermoula. Season with salt and pepper and add the water (see ingredients for amount). Mix together until well combined then set aside for 3-4 mins (the mixture will thicken in this time) or until ready to cook.

4

Trim the root from the lettuce and set 1 big leaf aside per person (this is to go on the burger). Separate the rest of the leaves. Halve the tomatoes and pop into a medium bowl. Squeeze in the lemon juice and add the olive oil (see ingredients for amount). Season with a pinch of salt and pepper. Set aside. TIP: You'll add the lettuce later, if you add it now the acid from the lemon juice will wilt it.

5

Once the falafel mixture has thickened, heat a drizzle of oil in a large frying pan over medium high heat. Once hot, shape the falafel mixture into patty shapes with your hands (1 per person) and lay in your pan. TIP: Wet your hands before shaping the falafels to prevent them from sticking to your hands.Cook until browned, 2-3 mins, then carefully turn and cook until the other side is browned too, 2-3 more mins. Carefully transfer to the baking tray with the peppers and bake on the top shelf of your oven until firm and cooked through, 8-10 mins.

6

Meanwhile, halve the burger buns. Pop them in the oven for the last 2 mins of wedge and falafel cooking time. Serve the falafel burgers on the bottom of the buns with 1 pepper half per person and 1 lettuce leaf per person on top, followed by the sweet chilli sauce, mayo and the bun lid. Add the remaining lettuce leaves to the dressing and toss to combine. Serve the burger with the salad and sweet potato wedges alongside. Enjoy!