Falafel Burgers with Zucchini Yogurt Sauce and Spicy Sweet Potato Wedges

Falafel Burger with Zucchini Yogurt Sauce and Spicy Sweet Potato Wedges

Falafel Burger

  • 1 -15 oz can chickpeas, drained, rinsed, and dried very well

  • 8 oz roughly chopped cauliflower

  • 1/2 red onion (use a 1/4 if it is a large red onion)

  • 3 cloves minced garlic

  • 1/2 jalapeno, seeds removed

  • 1 cup roughly chopped cilantro

  • 3/4 cup bread crumbs

  • 2 tsp ground cumin

  • 2 tsp. ground coriander

  • 2 Tbs. olive oil

  • Large pinch of Salt and Pepper


Zucchini Yogurt Sauce

  • 1/2 cup yogurt

  • 1/2 cup shredded zucchini, excess water squeezed out

  • Juice and zest of 1 Lemon

  • Large pinch of Salt

Spicy Sweet Potatoes

  • Juice and zest of a lime

  • 2 tsp. favorite hot sauce (gochujang or sriracha are my to go tos)

  • 1/2 cup oil

  • 1 1/2 lbs sweet potatoes, cut into spears

  • large pinch of salt

Serve with favorite hamburger buns, fresh cilantro, and pickled red onions

Add the cauliflower and chickpeas to a food processor. Pulse until even pieces are formed and it begins to create a paste. Remove and add to a large bowl. Add the red onion, garlic, jalapeno, cilantro, bread crumbs, cumin, coriander, olive oil, and large pinch of salt and pepper Pulse until smooth. Add the red onion mixture to the bowl with the chickpeas and cauliflower. Mix well. Form into 4 patties. Place on parchment lined baking sheet and let sit in the fridge for 15 minutes.

Preheat an oven to 425°F.

Add the remaining oil to a non stick skillet and fry the burgers 1 to 2 minutes each side. Remove and bake in oven for another 30 minutes flipping halfway through.

In a large bowl combine the lime juice, hot sauce, oil, and salt. Add the sweet potatoes to the bowl and toss well.

Place the wedges on parchment lined baking sheet and roast the sweet potatoes for 25 - 30 minutes or until the edges are brown, flipping halfway through.


While the burgers and sweet potatoes are baking make the zucchini yogurt sauce by combining the yogurt, zucchini, juice and lemon zest, and large pinch of salt and pepper.

Serve the falafel burger on top of a toasted bun with a dollop of the yogurt sauce, a handful of fresh cilantro, and some pickled red onions.

Serves 4

Fridge ForagingAmanda FredericksonComment