Moroccan Spiced Chickpea Burgers

Instructions

1. 1

   In a food processor, pulse the chickpeas 8-10 times until roughly chopped but not completely smooth - you want some texture remaining.

2. 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. 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. 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. 5

   Heat olive oil in a large skillet over medium heat. When oil shimmers, carefully add the patties.

6. 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. 7

   While burgers cook, mix yogurt and harissa paste in a small bowl to create a spicy sauce.

8. 8

   Toast the hamburger buns if desired. Spread harissa yogurt on both halves of each bun.

9. 9

   Place chickpea patties on bottom buns, top with lettuce and tomato slices, then close with top buns and serve immediately.