Print

Moroccan Chickpea Burgers with Cilantro Tahini Sauce

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Hearty Moroccan-inspired chickpea burgers made with sweet potato, almonds, warm spices, and Kalamata olives, served with a bright and creamy cilantro tahini sauce.

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

  1. 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.
  2. Add the chickpeas to the food processor and process until crumbly. Transfer to the bowl with the almonds.
  3. 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.
  4. 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.
  5. 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.
  6. Bake for 30-40 minutes, or until fragrant, lightly browned, and crisp around the edges.
  7. Let the burgers rest for at least 5 minutes after baking to help them firm up.
  8. 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.
  9. 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

Find it online: https://yumfamilyrecipes.com/moroccan-chickpea-burgers-with-cilantro-tahini-sauce/