You might also like these chana masala burgers and sprouted mung bean burgers. You can have too much of a good thing – like all of this beautiful snow we’ve been digging ourselves out of in the Northeast – but that maxim just doesn’t apply when it comes to my Moroccan Chickpea Burger. With this one, you are allowed to eat all you want and then some more. For my Moroccan Chickpea Burger, I used chickpeas and bulgur as the base for the patty and then built up a ton of flavor using the ingredients in a Harissa paste– a flavoring of oil, garlic, chilies and cumin often added to Moroccan stews. Because I wanted to make the burger patty fat-free I skipped the oil. You can use an oil spray to coat the pan when you cook the patties. The buns were made with my own, foolproof recipe for Whole Wheat Burger Buns. If you are still buying hamburger buns, please, stop and try these just once. You’ll never want to buy bread again. I slathered my burger with a vegan mayonnaise, called Nayonnaise, into which I mixed in some harissa paste for some added zip. You can absolutely leave it out or use another chili flavoring, like the adobo sauce from a can of chipotle chilies. Your imagination’s the limit. For some green muscle I added baby spinach, but feel free to use mixed greens or lettuce or even baby kale. Check to get new recipe updates by email.
This burger patty has a wheat product– bulgur– but you can easily make it gluten-free by using quinoa instead, like I did in these quinoa and bean burgers. This recipe is also extremely easy to make and really fast– you can go from start to done in 30 minutes or less– which makes it perfect for weekday and weekend eats. Is everyone looking forward to the weekend? I know I am because Desi and I are seeing some old and very dear friends after a long time. May yours also be filled with friends, sunshine and fun. Now here’s the recipe for my Moroccan Chickpea Burger.
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