| FALAFEL BURGER |
I'm a big fan of good old fashioned veggie burgers. While I love all the "beef" burgers they're making these days, and truly believe they make a big difference in helping people go plant-based, I am a true veggie lover and have been that way longer than I have been vegan. So these spiced bean and veggie falafel patties really hit the spot for me, and I hope they do for you too!
If you want to cut the calories a bit while not impacting your protein or nutrition, you can skip the cheese to save 70 calories. But I say melt that cheese and enjoy it!
Recipe makes 6 servings
Macros per serving:
493 cals - 21g fat - 52g carbs - 24g protein
Ingredients:
1 batch Mung Bean Falafels, shaped into 6 patties
1 batch Lemon Garlic Sauce
6 slices Daiya Cheddar Slices, or preferred vegan cheese slices
6 sourdough buns (I buy these at Whole Foods, they're 110 cals & 5g protein each!)
1 package micro broccoli or sprouts
1 package pickled beet slices
Recipe:
Prepare the baked falafel patties, and lemon garlic sauce. Set aside.
Pre-heat the oven to 350 F and line a small baking tray with parchment paper.
Add as many prepared falafel patties to the tray that you're ready to consume.
Add one slice of cheese to each and place in the oven to warm the burgers and melt the cheese, 5-7 minutes.
If using the same par baked buns: Slice asa many as you're ready to consume in half and add to a baking tray. Warm for the suggested 7-8 minutes.
Add a big spoonful of lemon garlic sauce to the bottom of each bun.
Top with 1-2 slices pickled beets, then the warmed falafel burger with melty cheese, and micro broccoli. Add lemon garlic sauce to the top bun and seal your burgers.
Enjoy!
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While you're in the kitchen meal prep this 10 minute breakfast from the Top 100 High Protein Vegan Recipes Ebook.
All recipe macronutrients have been calculated to the best of my ability but may vary slightly.