Falafel Burger
with Sweet Potato Wedges and Baby Gem
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
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2
Sweet Potato
1
Bell Pepper
(May contain Celery)
½
Lemon
150
Falafel Mix
1
Chermoula Spice Mix
1
Baby Gem Lettuce
125
Baby Plum Tomatoes
2
Glazed Burger Bun
(Contains Cereals containing gluten May contain Egg, Milk, Soya)
32
Sweet Chilli Sauce
1
Mayonnaise
Not included in your delivery
1
Olive Oil
150
Water
Nutritional information
Utensils
Instructions
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.
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.
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.
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.
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.
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!
