• Moroccan Spiced Chickpea Burgers

    Posted on August 10, 2011 by in Legumes, Main Courses, Middle Eastern

    From veganizzm!

    • 1 small onion, diced
    • 2-3 cloves garlic, peeled
    • 1 Tablespoon olive or vegetable oil + a bit for frying
    • 1 can chickpeas, rinsed and drained (or 1-1.5 cups cooked)
    • 1 lemon, juiced
    • 1/4 cup chickpea OR oat flour + 2 Tablespoons for coating
    • 2 Tablespoons parsley
    • 1 teaspoon cumin
    • 1/4 teaspoon cinnamon
    • 1 teaspoon salt
    • 1/2 teaspoon ground coriander
    • 1/4 teaspoon cayenne
    • 1/4 teaspoon black pepper
    • 1/4 teaspoon ground ginger

    1. Add the olive oil, onion, and garlic to a medium skillet. Cook until the onions are translucent and sizzling, 3-4 minutes.

    2. Place the chickpeas in a microwave safe bowl and heat 1-2 minutes, until warm. Add the cooked onions, garlic, warm chickpeas, lemon juice, chickpea flour, parsley and spices to a food processor or blender. Blend until the mixture is smooth but still thick/dense. If the mixture is not thick enough to pick up and form a patty, add enough chickpea/oat flour until it is.

    3. Pour the 1/4 cup flour set aside for coating into a bowl. Take the mixture and form balls with your hands. Flatten the balls into patties and dip them in the flour bowl (this is called “dredging”).

    4. Heat a few Tablespoons of oil over a medium flame. When the oil starts to sizzle, add the patties. Cook 3-4 minutes on each side, or until the outside is crispy.

    Serve dat sheezy on a bun, with a salad & sprinkled with fresh parsley, or eat it just as is. I think you’ll like it. I made a pepper/peach/spinach with Sweet & Tangy Balsamic Dressing. This chickpea goodness paired with fruity salad = perfection.

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4 Responsesso far.

  1. Cara R. says:

    hey izzy, do you find that these burgers stick together well after you flip them? my biggest downfall with bean burgers is that they don’t keep form. is the secret in the flour? p.s. i love how you use chickpeas for this!

  2. Izzy says:

    Hey Cara,
    The trick is the flour, for sure. I’ve encountered the crumbling bean burger a million times and I sort of felt it out with this recipe. The ratios should work but if the burgers are still soft I suggest just adding (gf) flour or oats until the patties are thick and sturdy.
    Good luck!
    Izzy

  3. Scoops33 says:

    Tried the recipe and was very excited going into it, the patties ended up being too soggy in the middle and flavors did not meld as much as I anticipated. I will modify the food processing as well as flour content and allow to rest overnight (similar to falafel)…great idea and starter but could use tweaking. Any modifications from anyone?

  4. kate says:

    I made these burgers for lunch and they were great! I had no issues with the consistency of the burgers. The only thing I omitted was the parsley. I think next time I will omit the cinnamon and cayenne. They were too spicy for me, and the cinnamon flavor wasn’t what I was looking for. I might try adding a vegetable or two…eggplant or something. Will definitely make again.

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