• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
  • Recipe Index
  • Work With Me
  • Contact
  • Subscribe

Grateful Grazer

menu icon
go to homepage
  • About
  • Recipe Index
  • Work With Me
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • About
    • Recipe Index
    • Work With Me
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Grateful Grazer

    Published: Jun 5, 2018 · Modified: Aug 28, 2020 by Stephanie McKercher, RDN · This post may contain affiliate links · 4 Comments

    Moroccan-Spiced Chickpea Burgers

    Jump to Recipe Print Recipe

    Flavorful chickpea burgers made with simple ingredients and Moroccan-inspired spices. An ideal recipe for summer cookouts!

    Straight-on shot of Moroccan-spiced chickpea burger on a bun on a white plate with burger patties and herbs in the background.

    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.

    Moroccan Chickpea Burger patties on a white plate with burgers in the background.

    Moroccan Chickpea Burger on a bun with tomato, onion, and cucumber on white backdrop.

    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.

    Moroccan Chickpea Burger held in hands with white backdrop.

    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.

    Moroccan Chickpea Burger on a white plate with onion and tomato on a bun. Burger patties in the background.

    Chickpea burger on white plate with white backdrop and plates in the background.

    Moroccan-Spiced Chickpea Burgers

    A quick and easy veggie burger recipe that's ideal for busy weeknights and summer cookouts. 
    4.17 from 6 votes
    Print Pin Save Saved! Rate
    Course: Main Course
    Cuisine: African, dairy-free, Moroccan, vegetarian
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Servings: 4 burgers
    Author: Stephanie McKercher, RDN

    Ingredients

    Chickpea burgers:

    • 1 can chickpeas, drained, rinsed, and patted dry (about 1 ¼ cups)
    • ¾ cup cooked farro
    • ½ cup shredded carrots, squeezed dry
    • ¼ cup diced red onion
    • ¼ cup finely chopped parsley
    • ¼ 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

    Optional for serving:

    • 4 Whole wheat hamburger buns
    • Lettuce
    • Sliced tomato
    • Sliced cucumber
    • Sliced onion

    Instructions

    • 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 ¼-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. 

    Notes

    Ingredient Substitutions:
    For a vegan variation, use flax eggs in place of eggs. To make one flax egg: Whisk together 1 tablespoon ground flax and 2 ½ 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. 
    Storage notes:
    Store in an airtight container in the fridge or freezer. 
    Tried this recipe? Tag me on Instagram!Mention @GratefulGrazer or tag #gratefulgrazer.

    Save these Moroccan-Spiced Chickpea Burgers for later on Pinterest:

    Moroccan Chickpea Burgers on a white plate with text "Moroccan-Spiced Chickpea Burgers"

    Did you try this recipe? Comment and rate the recipe below, and be sure to tag me (@gratefulgrazer) if you share on Instagram!

    Try These Recipes Next:

    • Creamy Spiced Carrot and Lentil Soup
    • Easy Vegan Sweet Potato Casserole with Pecans
    • One-Pot Tofu Pumpkin Curry with Coconut Milk
    • Caprese Pizza with Tomato, Basil, and Mozzarella
    500 shares
    • Share
    • Tweet

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      I accept the Privacy Policy

      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Brook Monroe says

      July 08, 2018 at 5:40 pm

      5 stars
      Making this but I think it needs a condiment: a smear of mint chutney on the lower bun. 🙂

      Reply
      • Stephanie McKercher, RDN says

        July 09, 2018 at 8:57 am

        Great idea. Sounds delicious!

        Reply
    2. EA Stewart The Spicy RD says

      June 11, 2018 at 3:07 pm

      5 stars
      These look AMAZING!!! I just pinned, so I can make a gluten-free version~I'm thinking with quinoa. Bring on the spices!!!

      Reply
      • Stephanie McKercher, RDN says

        June 13, 2018 at 9:10 am

        That sounds amazing, great idea! Thanks, EA! 🙂

        Reply

    Primary Sidebar

    Hello! My name is Stephanie. I'm a registered dietitian, recipe developer, and cookbook author. Here on Grateful Grazer, you'll find easy, plant-forward recipes, vegetarian nutrition information, and approachable guides to meal planning and prep.

    Learn more →

    Popular Right Now:

    • 31 Best Healthy and Easy Vegetarian Lunches for Work
    • Berry Coconut Water Smoothie
    • One-Pot Yellow Split Pea Soup
    • Vegetarian Freezer Meals
    • Easy Edamame Crunch Salad
    • Vegetarian Grocery List and Shopping Tips
    • Vanilla Matcha Latte
    • Shaved Brussels Sprouts Salad with Chickpeas and Lemon Tahini

    Vegetarian Meal Prep:

    • Mediterranean Lentil Salad with Feta and Mint
    • Forbidden Black Rice and Beans with Mango
    • Overnight Mango Banana Chia Pudding with Coconut Milk
    • How to Press Tofu

    Footer

    Grateful Grazer

    • About
    • Blog
    • Recipes
    • Subscribe

    Work with Me

    • Media Partnerships
    • Media Highlights
    • Contact

    Resources

    • FREE: 100+ Meal Prep Ideas
    • FREE: Grocery List
    • Meal Prep Ebook
    • Cookbook
    • Pinterest
    • Instagram
    • Facebook
    • Twitter
    • TikTok

    Health information is for educational purposes only. Nutrition facts are estimates only.

    Privacy Policy | Disclosure Policy | Terms and Conditions

    Copyright © 2022 The Grateful Grazer, LLC