Description
These Lentil-Chickpea Veggie Burgers with Avocado Green Harissa are a flavorful and nutritious plant-based option that’s perfect for a hearty lunch or dinner. Packed with protein-rich lentils and chickpeas, combined with carrots, oats, and spices, these burgers offer a delightful texture and rich taste. The creamy, spicy avocado green harissa adds a vibrant kick and freshness, making each bite irresistible.
Ingredients
Scale
For the Burgers
- 1 cup rolled oats (for oat flour)
- 1 large carrot, grated
- 1 small onion, roughly chopped
- 2 cloves garlic, roughly chopped
- 1 cup cooked lentils, well-drained and towel-dried
- 1 cup cooked chickpeas, well-drained and towel-dried
- 2 large eggs
- 2 tablespoons fresh herbs (such as parsley or cilantro), optional
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 1/4 cup all-purpose flour (for dusting patties)
- 2 tablespoons cooking oil (such as olive oil or vegetable oil) for frying
For the Avocado Green Harissa
- 1 ripe avocado
- 1 cup fresh cilantro leaves
- 1 cup fresh parsley leaves
- 1 small green chili or jalapeño, seeded if less heat desired
- 2 cloves garlic
- Juice of 1 lemon
- 1/4 cup olive oil
- Salt, to taste
To Serve
- 6 burger buns, toasted if desired
- Additional toppings such as lettuce, tomato slices, or pickles (optional)
Instructions
- Prepare Oat Flour: Place the rolled oats in a food processor fitted with the S-blade and blend until they become a fine, flour-like powder. Set this oat flour aside for later use.
- Make the Burger Mix: Using a grating blade in the food processor, grate the carrot and set it aside. Swap to the S-blade, then roughly chop the onion and garlic. Pulse in the food processor until they are just chopped and aromatic.
- Combine Ingredients: Add the towel-dried lentils and chickpeas, eggs, oats, fresh herbs (if using), cumin, smoked paprika, salt, and pepper to the food processor. Process these ingredients until the mixture reaches a chunky hummus-like consistency. Stir in the grated carrot by hand to maintain some texture.
- Shape Patties: Divide the mixture into six equal portions. Shape each portion into a 1-inch-thick patty. Lightly dust both sides of each patty with all-purpose flour to help with handling and crisping.
- Cook the Burgers: Heat a thin layer of cooking oil in a large skillet over medium heat until shimmering. Place the patties carefully into the hot oil. Cook each side for about 4 1/2 to 5 minutes or until they become firm and develop a golden-brown crust. Cook in batches as needed, adding more oil if required.
- Prepare Avocado Green Harissa: Clean out the food processor bowl thoroughly. Add the avocado, fresh cilantro and parsley leaves, green chili, garlic, and lemon juice. Start blending and slowly drizzle in the olive oil until the mixture becomes smooth and creamy. Season with salt to taste.
- Assemble and Serve: Toast the burger buns if desired. Place each lentil-chickpea patty on the bottom half of a bun, spread a generous layer of avocado green harissa on top, and add any additional preferred toppings like lettuce or tomato. Cover with the top bun, serve immediately, and enjoy your wholesome veggie burger!
Notes
- Ensure lentils and chickpeas are well-drained and dried with a towel to prevent excess moisture, which can make patties soggy.
- Oat flour can be replaced with quick oats or additional all-purpose flour if preferred.
- For a vegan version, substitute eggs with flax eggs or aquafaba but note the texture may vary slightly.
- The harissa can be made milder or hotter by adjusting the amount of chili used.
- These patties freeze well—cook them fully, cool, then freeze with parchment paper between patties for easy reheating.
- Additional spices like coriander or chili powder can be added to the patty mixture for extra flavor.
