FALAFEL & TZATZIKI BURGERS WITH OVEN CRISPS

Ditch the meat and try one of our veggie style falafel burgers. They're packed with protein, fibre and big flavours. Served with oven baked potato crips.

30 Minutes. A burger that's got all five of your 5-a-day. Vegetarian.

Serves 2

Ingredients 

3/4 cup Falafel mix
2 x Burger buns
1/4 cup Tzatziki
1/2 cup Mixed leaf
1 x Tomato
500g Desiree potatoes

Preheat oven & prepare falafel mixture
Preheat oven to 200ºC on fan bake.
Combine falafel mix in a bowl with 100ml of tap water* or per packet instructions. Mix well then set aside for 10 minutes.

Cook chips
Cut potatoes into 0.5 cm slices. Place a single layer on a lined baking tray.
Drizzle with olive oil, season with salt and pepper. Place in the oven on middle rack. Cook for 25 - 30 minutes or until golden and crisp.

Cook falafel
Wet hands then form falafel mixture into two 1cm thick patties.
Bring a fry pan to a medium to high heat with a generous drizzle of olive oil. Cook falafel for 4 minutes each side or until golden.

Grill buns & make burgers
Halve the buns and place on a baking tray, inside facing up. Place on upper rack of oven for 2 minutes until golden. Keep a close eye on them so they don't burn. Thinly slice the tomato. Place a dollop of tzatziki on the bottom of each bun. Place the falafel on top followed by tomato and mixed leaf.

To serve
Plate burgers with chips and enjoy hot!

 

ABOUT THE COOK'S GROCER:

The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.

 

September 27, 2017 by Timothy Ryder
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