Ingredients
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the patties :
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1 can (15oz/425g) cooked chickpeas, drained and rinsed
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1 medium carrot , grated
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1 large sweet potato, peeled and grated
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1 small onion , finely chopped
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1 clove garlic , minced
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1 tablespoon fresh lemon juice
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2 teaspoons ground cumin
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1 teaspoon smoked paprika
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½ teaspoon sea salt (or more to taste)
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¼ teaspoon black pepper
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1 tablespoon olive oil or avocado oil
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1 eggplant (medium), sliced into thin medallions
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Baking sheet lined with parchment paper or a silicone baking mat
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the sauce :
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1 ripe tomato , seeded and diced
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2 teaspoons harissa paste (optional; see Notes)
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1 tablespoon tahini paste
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1 tablespoon lemon juice
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Salt and pepper to taste
Directions
Subtitle: A vegan burger recipe inspired by the vibrant flavors of Morocco made with simple, whole food ingredients!
Description: These exquisite Moroccan spiced carrot and chickpea burgers are not only packed with protein but also bursting with mouthwatering flavors from cumin, coriander, paprika, and garlic. Made without any grains or soy, they’re perfect for those following a gluten-free, paleo, or Whole Foods plant-based diet. Best of all, they come together quickly and easily using minimal ingredients – no fancy gadgets required!
Ingredients:
For the patties:
* 1 can (15oz/425g) cooked chickpeas, drained and rinsed
* 1 medium carrot, grated
* 1 large sweet potato, peeled and grated
* 1 small onion, finely chopped
* 1 clove garlic, minced
* 1 tablespoon fresh lemon juice
* 2 teaspoons ground cumin
* 1 teaspoon smoked paprika
* ½ teaspoon sea salt (or more to taste)
* ¼ teaspoon black pepper
* 1 tablespoon olive oil or avocado oil
* 1 eggplant (medium), sliced into thin medallions
* Baking sheet lined with parchment paper or a silicone baking mat
For the sauce:
* 1 ripe tomato, seeded and diced
* 2 teaspoons harissa paste (optional; see Notes)
* 1 tablespoon tahini paste
* 1 tablespoon lemon juice
* Salt and pepper to taste
Instructions:
Step 1: Prepare the patties
Preheat your oven to 400°F (200°C). In a large mixing bowl, combine the cooked chickpeas, shredded carrots, sweet potatoes, onions, garlic, lemon juice, cumin, coriander, paprika, salt, pepper, and olive oil until well combined. Mix in the breadcrumbs if you’d like a crunchier patty. Divide the mixture into four equal portions and shape each portion into a round patty about ¾ inches thick. Place the patties on the prepared baking sheet and set aside.
Step 2: Make the sauce (optional)
If desired, prepare the Creamy Harissa Sauce by combining the diced tomatoes, harissa paste, tahini paste, and lemon juice in a small blender. Blend until smooth and creamy. Set aside.
Step 3: Cook the patties
Place the baking sheet with the patties in the preheated oven and bake for 20 minutes. After 20 minutes, flip the patties over and continue baking for another 10-15 minutes, or until golden brown and crispy on both sides. Remove from the oven and let cool slightly before serving.
Step 4: Serve
To assemble, spread a generous amount of the optional Creamy Harissa Sauce onto the bottom half of your favorite gluten-free hamburger bun (such as Udi’s). Top with a warm and crispy patty, sliced avocado, roasted red bell peppers, and fresh spinach leaves. Add the other half of the bun and enjoy!
Note: If you don’t have harissa paste, you can substitute with ancho chili powder or cayenne pepper for a milder flavor. You may also use store-bought hummus instead of making the homemade version.
Calories per serving: 365kcal | Carbohydrates: 51g | Protein: 16g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1
