Why You’ll Love Moroccan Chickpea Burgers with Cilantro Tahini Sauce Recipe
- Packed with flavor: Cumin, coriander, turmeric, cinnamon, smoked paprika, and cayenne give the burgers a warm Moroccan-inspired spice profile.
- Hearty and satisfying: Chickpeas, almonds, sweet potato, flax, and oat flour create substantial patties that work well as a main dish.
- Baked instead of fried: Baking makes it easy to prepare all six patties at once while developing crisp, browned edges.
- Delicious homemade sauce: The cilantro tahini sauce is creamy, tangy, garlicky, and fresh.
- Great for meal prep: Both the patties and sauce can be prepared ahead of time and stored separately.
- Flexible serving options: Use traditional burger buns, pita bread, English muffins, or serve the patties over greens or grain bowls.
- Easy to customize: The herbs, heat level, toppings, and serving style can all be adjusted to suit your preferences.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Moroccan Chickpea Burgers
- 1/2 cup raw almonds
- 1 1/2 cups cooked chickpeas, or 1 (14-ounce) can, drained and rinsed
- 1 1/2 cups peeled and grated sweet potato, from about 1 medium sweet potato
- 2 tablespoons ground flax
- 4 tablespoons water
- 3/4 teaspoon fine sea salt
- Freshly ground black pepper, to taste
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon cayenne
- 1/2 teaspoon smoked paprika
- 3 medium garlic cloves, minced
- Zest of 1 lemon
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup chopped cilantro
- 3/4 cup oat flour
- 1/4 cup pitted Kalamata olives, finely chopped
For the Cilantro Tahini Sauce
- 1/4 cup water
- 1/3 cup tahini
- 3–4 tablespoons freshly squeezed lemon juice, to taste
- 1/4 teaspoon fine sea salt, plus more to taste
- Freshly ground black pepper, to taste
- 1/2 teaspoon ground cumin
- 1 large garlic clove
- Heaping 1/2 cup cilantro, including some tender stems
For Serving
- Buns, pitas, or English muffins
- Sliced tomato
- Lettuce or mixed greens
Directions
- Preheat the oven to 325°F. Spread the raw almonds on a baking sheet and toast for about 10 minutes.
- Allow the toasted almonds to cool for a few minutes. Transfer them to a food processor and pulse until they form a coarse meal. Avoid processing them into almond butter. Transfer the ground almonds to a large mixing bowl.
- Increase the oven temperature to 375°F.
- Add the chickpeas to the food processor and pulse until they have a crumbly texture. They should be broken down but do not need to become completely smooth. Transfer them to the bowl with the almonds.
- In a small bowl, whisk together the ground flax and 4 tablespoons of water. Allow the mixture to stand for a few minutes until it thickens.
- Add the thickened flax mixture to the chickpeas and almonds.
- Add the grated sweet potato, sea salt, black pepper, cumin, coriander, turmeric, cinnamon, cayenne, smoked paprika, minced garlic, lemon zest, lemon juice, chopped cilantro, oat flour, and finely chopped Kalamata olives.
- Stir everything thoroughly until the ingredients are evenly distributed and the mixture holds together when pressed.
- Line a large baking sheet with parchment paper. Divide the burger mixture into six portions and firmly press each portion into a ball. Flatten each ball into a burger-shaped patty and arrange the patties on the prepared baking sheet.
- Bake for 30–40 minutes, or until the burgers are fragrant, lightly browned, firm, and crisp around the edges. Baking time can vary slightly depending on the oven and the thickness of the patties.
- Remove the burgers from the oven and allow them to rest for at least 5 minutes. This resting period helps the patties firm up before serving.
- While the burgers bake, prepare the cilantro tahini sauce. Add the water, tahini, lemon juice, salt, black pepper, cumin, garlic, and cilantro to a blender.
- Blend until completely smooth and creamy. Taste and add additional lemon juice or salt as desired. If necessary, add a small splash of water for a thinner consistency.
- Serve the warm chickpea burgers on buns, pita bread, or English muffins. Spoon the cilantro tahini sauce over the patties and finish with sliced tomatoes and lettuce or mixed greens.
Servings and timing
Servings: 6 burgers
Total time: 1 hour
The recipe includes time for toasting the almonds, preparing and shaping the burger mixture, baking the patties, and blending the cilantro tahini sauce. The burgers bake for approximately 30–40 minutes and should rest for at least 5 minutes before serving.
Variations
Use Different Fresh Herbs
If cilantro isn’t your favorite, replace it in the tahini sauce with parsley, dill, mint, or a combination of fresh herbs. Parsley is particularly useful when you want a milder herbal flavor.
Make Them Spicier
Increase the cayenne or add a pinch of crushed red pepper flakes to the burger mixture. You can also serve the finished burgers with your favorite hot sauce.
Reduce the Heat
For very mild burgers, simply leave out the cayenne. The cumin, coriander, turmeric, cinnamon, and smoked paprika will still provide plenty of flavor.
Serve Them Without Buns
Turn the patties into a burger bowl by serving them over greens, couscous, quinoa, or rice. Add tomatoes, cucumbers, and a generous drizzle of cilantro tahini sauce.
Make Smaller Patties
Instead of six full-size burgers, shape the mixture into smaller patties for sliders, appetizers, or pita pockets. Smaller patties may require less baking time, so begin checking them earlier.
Add More Vegetables
Serve the burgers with sliced cucumber, shredded cabbage, red onion, roasted red peppers, or other fresh vegetables for extra crunch and color.
Change the Sauce
The cilantro tahini sauce complements the Moroccan spices particularly well, but the burgers can also be served with plain tahini sauce, a lemon-herb sauce, or hummus.
Storage/Reheating
Allow leftover chickpea burgers to cool completely before storing them. Place the patties in an airtight container and refrigerate for up to 4 days. If stacking the burgers, place parchment paper between the patties to prevent them from sticking together.
For longer storage, freeze the cooled patties in a single layer until firm, then transfer them to a freezer-safe container or bag with parchment between the layers. Freeze for up to 2–3 months. Thaw overnight in the refrigerator before reheating for the best texture.
Reheat the burgers in a 350°F oven for approximately 10–15 minutes, or until heated through. An air fryer can also be used for a few minutes to help restore their crisp exterior. For a quick option, microwave individual patties until warm, although they will be softer.
Store the cilantro tahini sauce separately in an airtight container in the refrigerator for about 4–5 days. The sauce may thicken as it sits. Stir in a small amount of water or fresh lemon juice until it reaches your preferred consistency before serving.
FAQs
1. Can I use canned chickpeas for Moroccan chickpea burgers?
Yes. One 14-ounce can of chickpeas, drained and thoroughly rinsed, works well in place of home-cooked chickpeas. Patting away excess moisture can help prevent the burger mixture from becoming too wet.
2. Why are my chickpea burgers falling apart?
The patties can become fragile if the ingredients aren’t processed or mixed sufficiently, if the mixture contains too much moisture, or if the patties aren’t pressed firmly when shaping. The flax-and-water mixture and oat flour both help bind everything together. Letting the baked patties rest for at least 5 minutes also makes them firmer.
3. Can I make these burgers ahead of time?
Yes. You can prepare and shape the patties in advance, cover them, and refrigerate them until you’re ready to bake. You can also bake the burgers completely and reheat them when needed.
4. Can I make the cilantro tahini sauce without cilantro?
Absolutely. Replace the cilantro with parsley, mint, dill, or a combination of herbs. Each option will slightly change the flavor while maintaining the fresh character of the sauce.
5. Can I freeze Moroccan chickpea burgers?
Yes. Once baked and cooled, the patties freeze well. Place parchment paper between them and store them in a freezer-safe container for up to 2–3 months. Thaw them in the refrigerator before reheating.
6. What should I serve with chickpea burgers?
These burgers pair well with salads, roasted vegetables, sweet potato wedges, couscous, quinoa, or a simple cucumber and tomato salad. They can also be served inside pita bread with fresh vegetables and extra tahini sauce.
7. Do I need to peel the sweet potato?
Peeling the sweet potato produces the most consistent texture in the patties. After peeling, grate it finely or using the standard holes of a box grater so it incorporates easily into the burger mixture.
8. Can I cook these burgers in a skillet instead of baking them?
Baking is ideal because the patties can be relatively delicate before cooking and the oven allows them to firm gradually. If using a skillet, handle the patties carefully and cook them over medium heat with a small amount of oil until browned and heated through on both sides.
9. How do I know when the chickpea burgers are done?
The burgers should look lightly browned and feel firmer than they did before baking. The edges should become slightly crisp and the patties should be fragrant. Depending on your oven and patty thickness, this generally takes 30–40 minutes at 375°F.
10. Can I make the tahini sauce thinner?
Yes. Tahini sauce can become quite thick, especially after refrigeration. Blend or whisk in additional water a little at a time until it reaches the consistency you prefer. Extra lemon juice can also thin the sauce while adding more brightness.
Conclusion
Moroccan Chickpea Burgers with Cilantro Tahini Sauce turn simple plant-based ingredients into a filling meal packed with warm spices and contrasting textures. Chickpeas, sweet potato, toasted almonds, herbs, olives, and Moroccan-inspired seasonings create flavorful patties with crisp edges and tender centers, while the lemony cilantro tahini sauce provides a cool and creamy finish.
Serve them as classic burgers, tuck them into warm pita bread, or use them as the centerpiece of a grain or salad bowl. With plenty of serving variations and make-ahead potential, these chickpea burgers are an excellent recipe to keep on hand for flavorful lunches, dinners, and meal prep.
Moroccan Chickpea Burgers with Cilantro Tahini Sauce
Hearty Moroccan-inspired chickpea burgers made with sweet potato, almonds, warm spices, and Kalamata olives, served with a bright and creamy cilantro tahini sauce.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Moroccan-Inspired
- Diet: Vegan
Ingredients
- 1/2 cup raw almonds
- 1 1/2 cups cooked chickpeas (or 1 14-oz can, drained and rinsed)
- 1 1/2 cups peeled grated sweet potato (from 1 medium sweet potato)
- 2 tablespoons ground flax + 4 tablespoons water
- 3/4 teaspoon fine sea salt
- Freshly ground black pepper, to taste
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon cayenne
- 1/2 teaspoon smoked paprika
- 3 medium garlic cloves, minced
- Zest of 1 lemon
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup chopped cilantro
- 3/4 cup oat flour
- 1/4 cup pitted Kalamata olives, finely chopped
- 1/4 cup water
- 1/3 cup tahini
- 3–4 tablespoons freshly squeezed lemon juice, to taste
- 1/4 teaspoon fine sea salt, plus more to taste
- Freshly ground black pepper, to taste
- 1/2 teaspoon ground cumin
- 1 large garlic clove
- Heaping 1/2 cup cilantro, including some stems
- Buns, pitas, or English muffins, for serving
- Sliced tomato, for serving
- Lettuce or mixed greens, for serving
Instructions
- Preheat the oven to 325 degrees Fahrenheit. Spread the almonds on a baking sheet and toast for 10 minutes. Cool for a couple of minutes, then process in a food processor until a coarse meal forms. Transfer to a large bowl and increase the oven temperature to 375 degrees Fahrenheit.
- Add the chickpeas to the food processor and process until crumbly. Transfer to the bowl with the almonds.
- Whisk together the ground flax and 4 tablespoons water in a small dish. Let stand for a couple of minutes to thicken, then add to the chickpea mixture.
- Add the grated sweet potato, 3/4 teaspoon salt, pepper, 1 teaspoon cumin, coriander, turmeric, cinnamon, cayenne, smoked paprika, minced garlic, lemon zest, 2 tablespoons lemon juice, 1/2 cup cilantro, oat flour, and olives. Stir until thoroughly combined.
- Line a large baking sheet with parchment paper. Form the mixture into 6 firmly packed balls, flatten into patties, and arrange on the prepared baking sheet.
- Bake for 30-40 minutes, or until fragrant, lightly browned, and crisp around the edges.
- Let the burgers rest for at least 5 minutes after baking to help them firm up.
- While the burgers bake, make the cilantro tahini sauce. Blend 1/4 cup water, tahini, 3-4 tablespoons lemon juice, 1/4 teaspoon salt, 1/2 teaspoon cumin, 1 large garlic clove, pepper, and heaping 1/2 cup cilantro until smooth.
- Serve the burgers on buns, pitas, or English muffins topped with cilantro tahini sauce, sliced tomato, and lettuce or mixed greens.
Notes
- For the cilantro tahini sauce, parsley, dill, mint, or a combination can be substituted for cilantro.
- Baking time may vary by oven; the burgers are ready when lightly browned and crisp around the edges.
- Allow the baked patties to rest for at least 5 minutes before serving so they become firmer.
- For a gluten-free meal, use certified gluten-free oat flour and gluten-free buns or pitas.
Nutrition
- Serving Size: 1 burger with sauce
- Calories: 390 kcal
- Sugar: 6 g
- Sodium: 560 mg
- Fat: 19 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 9 g
- Protein: 13 g
- Cholesterol: 0 mg
