Flavorful chickpea burgers made with simple ingredients and Moroccan-inspired spices. An ideal recipe for summer cookouts!
I went to an event recently where I was given a mystery plate of spices from all over the world. (Dietitian heaven!) One stood out above the rest—ras el hanout. I found the Moroccan blend premixed at the store, but you could also use North African spices like cardamom, cloves, cinnamon, coriander, cumin, and paprika to make your own.
Trust me, you’ll want to sprinkle it on everything, including these summer-worthy chickpea burgers.
It’s not officially summer, but Memorial-Day weekend has come and gone and the sun is out here in Colorado. Safe to say I’ve got veggie burgers on the mind. Can you believe I’ve shared recipes on this blog for over four years without one bean burger? Yeah, I had to put a stop to that. Real quick.
Luckily these Moroccan-spiced chickpea burgers are worth the wait.
You don’t need an outdoor kitchen to make these patties a reality—I cooked them on a cast-iron griddle pan on the stovetop. You can also use your cast-iron cookware on the grill outside.
Meaning these Moroccan-spiced chickpea burgers are basically a shoo-in for busy weeknights and summer evenings al fresco.
A quick and easy veggie burger recipe that's ideal for busy weeknights and summer cookouts.
- 1 can chickpeas, drained, rinsed, and patted dry (about 1 1/4 cups)
- 3/4 cup cooked farro
- 1/2 cup shredded carrots, squeezed dry
- 1/4 cup diced red onion
- 1/4 cup finely chopped parsley
- 1/4 cup finely chopped cilantro
- 2 large eggs (or flax eggs, see note)
- 1 tablespoon ras el hanout (Moroccan spice blend)
- 1 tablespoon tomato paste
- 3 cloves garlic, minced
- vegetable oil to coat pan
- 4 Whole wheat hamburger buns
- Sliced tomato
- Sliced cucumber
- Sliced onion
Mash chickpeas, farro, carrots, diced onion, parsley, cilantro, eggs, ras el hanout, tomato paste, and garlic. (I like to leave some larger pieces for texture.)
Quarter chickpea mixture and form each portion into patties. Press until burgers stick together without being held. Set aside.
Coat a large cast iron pan with 1/4-inch vegetable oil and heat over the stovetop or grill.
Spread patties in a single layer on hot pan (cook in batches if needed), and cook 4-5 minutes, or until bottom is golden brown. Flip and cook 3-4 additional minutes, or until both sides are golden and crispy.
Serve on a bun with lettuce, tomato, cucumber, and onion if desired.
For a vegan variation, use flax eggs in place of eggs. To make one flax egg: Whisk together 1 tablespoon ground flax and 2 1/2 tablespoons water. Allow mixture to thicken to the consistency of a beaten egg before using.
For a gluten-free variation, use cooked brown rice in place of farro.
Store in an airtight container in the fridge or freezer.