A quick and easy veggie burger recipe that's ideal for busy weeknights and summer cookouts.
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.