Moroccan Spiced Chickpea Burgers
Ingredients
- • 400 g canned chickpeas, drained and rinsed
- • 60 g breadcrumbs
- • 80 g red onion, finely diced
- • 3 cloves garlic
- • 15 g fresh cilantro, chopped
- • 2 tsp ground cumin
- • 1 tsp ground coriander
- • 1 tsp smoked paprika
- • 1/4 tsp ground cinnamon
- • 1/4 tsp cayenne pepper
- • 1 item egg
- • 30 g all-purpose flour
- • 1 tsp salt
- • 1 sprinkle black pepper to taste
- • 30 ml olive oil for cooking
- • 4 item hamburger buns
- • 4 item lettuce leaves
- • 1 item tomato, sliced
- • 120 ml plain yogurt
- • 1 tbsp harissa paste
Instructions
- 1
In a food processor, pulse the chickpeas 8-10 times until roughly chopped but not completely smooth - you want some texture remaining.
- 2
Transfer chickpeas to a large bowl and add breadcrumbs, diced onion, minced garlic, cilantro, cumin, coriander, paprika, cinnamon, cayenne, egg, flour, salt, and black pepper.
- 3
Mix thoroughly with your hands until the mixture holds together when pressed. If too dry, add a tablespoon of water; if too wet, add more breadcrumbs.
- 4
Divide the mixture into 4 equal portions and shape into patties about 3/4-inch thick. Refrigerate for 15 minutes to help them hold their shape.
- 5
Heat olive oil in a large skillet over medium heat. When oil shimmers, carefully add the patties.
- 6
Cook for 4-5 minutes on the first side until golden brown and crispy. Flip carefully and cook another 4-5 minutes on the second side.
- 7
While burgers cook, mix yogurt and harissa paste in a small bowl to create a spicy sauce.
- 8
Toast the hamburger buns if desired. Spread harissa yogurt on both halves of each bun.
- 9
Place chickpea patties on bottom buns, top with lettuce and tomato slices, then close with top buns and serve immediately.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"These vibrant chickpea burgers bring the warmth of Moroccan spices to your dinner table in under 40 minutes. I love serving them with a dollop of harissa-spiked yogurt for an extra kick – they're proof that vegetarian cooking can be both simple and incredibly flavorful."
