Description
These Lentil-Chickpea Veggie Burgers with Avocado Green Harissa are flavorful, nutritious, and perfect for a wholesome vegetarian meal. Made with hearty lentils, chickpeas, and fresh vegetables, these patties are pan-fried to a golden crisp and paired with a vibrant avocado green harissa sauce for an exciting twist.
Ingredients
Scale
Burger Patties
- 1 cup oats (for oat flour)
- 1 large carrot, grated
- 1 small onion, roughly chopped
- 2 cloves garlic, roughly chopped
- 1 cup cooked lentils, towel-dried
- 1 cup cooked chickpeas, towel-dried
- 2 large eggs
- Fresh herbs like parsley or cilantro (optional), 2 tbsp chopped
- Spices: 1 tsp cumin, 1/2 tsp smoked paprika
- Salt and pepper, to taste
- All-purpose flour or oat flour, for dusting patties
- 2 tbsp olive oil or other cooking oil
Avocado Green Harissa
- 1 ripe avocado
- 1 jalapeño or green chili, seeded
- 1 garlic clove
- 1 tbsp fresh lemon juice
- 1/4 cup fresh cilantro or parsley
- 1/4 tsp ground cumin
- Salt, to taste
- 1/4 cup olive oil (to drizzle in)
To Serve
- Burger buns
- Optional toppings: lettuce, tomato slices, pickles, onions
Instructions
- Prepare Oat Flour: Blend the oats in a food processor using the S-blade until they reach a fine, flour-like texture. Set this oat flour aside for dusting the patties later.
- Make the Burger Mix: Using the grating blade in the food processor, grate the carrot and set aside. Replace the grating blade with the S-blade and pulse the roughly chopped onion and garlic until just chopped.
- Combine Ingredients: Add the towel-dried lentils and chickpeas, eggs, oats, optional fresh herbs, spices, salt, and pepper to the food processor. Pulse and process until the mixture reaches a chunky, hummus-like consistency. Then stir in the grated carrot by hand.
- Shape Patties: Divide the mixture into 6 equal portions. Shape each into a 1-inch-thick patty. Lightly dust both sides with flour or oat flour if needed for easier handling.
- Cook the Burgers: Heat a thin layer of oil in a large skillet over medium heat. Once the oil shimmers, add the patties and cook for 4 1/2 to 5 minutes per side, until firm and browned. Repeat the process with any remaining patties, adding more oil as necessary.
- Prepare Avocado Green Harissa: Clean the food processor bowl and add all harissa ingredients except the olive oil. Blend them while slowly drizzling in the olive oil until the sauce becomes smooth and creamy.
- Assemble Burgers: Toast the burger buns if desired. Spread a generous amount of avocado green harissa on the bottom bun, place the cooked veggie burger on top, and add preferred toppings such as lettuce or tomato. Cover with the top bun and serve immediately.
Notes
- If you can’t find cooked lentils or chickpeas, canned versions work well; just drain and pat dry thoroughly before using.
- For a vegan version, substitute the eggs with flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water) and adjust binding accordingly.
- The avocado green harissa can be made spicier by leaving the seeds in the jalapeño or adding chili flakes.
- These patties can be baked in a preheated oven at 375°F (190°C) for 20-25 minutes as an alternative to pan frying, flipping halfway through for even cooking.
- Store leftover patties in an airtight container in the refrigerator for up to 3 days or freeze them for up to 1 month.
