Vegan Falafel Burger

The whole family will love these falafel burgers! Our vegan recipe is spicy with a hint of fruity prunes, and served with a homemade sriracha chili sauce.

Prep Time 30 minutes

Cook Time 20 Minutes

Serving Size: 4

Calories: 850

Carbohydrates: 123g

Protein: 25g

Fat: 31g

Fiber: 13g

Sugar: 26g

1 box falafel mix (12 oz)
12 Sunsweet Prunes, diced
1 cup chopped mixed herbs (e.g. parsley, cilantro)
2 tbsp vegetable oil
8 oz sliced mushrooms
Salt & ground pepper to taste
2 avocados, peeled and thinly sliced
4 tbsp sriracha chilli sauce
2 tbsp tomato sauce
1 tbsp maple syrup
2 beefsteak tomatoes, sliced
8 lettuce leaves (e.g. Boston bibb)
4 burger buns, halved
Chilli flakes, to garnish

Mix the falafel mix with water according to the package directions. Add diced prunes and chopped herbs to the falafel mixture. Mix to combine. Shape the mixture into four round, flat patties and fry in 1 tablespoon of hot oil for 3-4 minutes on both sides until crispy. Line a baking tray with baking paper and bake the falafel patties at 350°F for 10-12 minutes.

Meanwhile, fry sliced mushrooms in the remaining oil until golden brown. Season with salt and pepper.

Mix the sriracha chilli sauce, tomato sauce, and maple syrup until smooth. Set aside.

Arrange burger buns, cut side up, onto a baking sheet and toast in the oven for 3-5 minutes. Spread the sriracha sauce mixture on the bottom bun, top with lettuce leaf and tomato slices, place the falafel patties on top. Then top with avocado wedges and mushrooms and sprinkle with chilli flakes. Pour the remaining sauce over everything, top with lettuce and put the burger bun lids on.

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