Burgers and Patties, Mediterranean Dishes, Vegan, Vegan Main Dishes

Moroccan Chickpea Burgers

Here’s a burger packed with the flavours of Morocco: coriander, cumin, cinnamon, ginger, paprika, oregano, tahini, lemon juice and raisins, served on this occasion with date and parsley cous-cous, blood orange salad, harissa yogurt dip and toasted pumpkin seeds.

The never-ending search for the ultimate burger!  Everyone loves a burger….they’re so versatile, so adaptable…they will go with just about anything, they store well, freeze easily, can be re-heated/refried, and they will taste good hot, warm or cold…and whether it’s a sit down meal, lunch to go or a picnic…they just go on working …any way you like….

These would be delicious in a bun with slices of cucumber and hot chilli pickle.

Oh yes.


moroccan chickpea burgers


makes 8

can be prepared several hours in advance and kept chilled in the fridge until ready to fry…or bake


  • 2-4 tbs. hot oil, such as grape-seed oil.
  • 300 gms. pre-cooked chickpeas
  • 200gms. carrots
  • 1 small red onion
  • 12 gms. fresh oregano ( or 2 tbs. dried oregano)
  • 2 tsps. coriander seeds
  • 2 tsps. cumin seeds
  • 1 tsp. paprika
  • 1 tsp. cinnamon powder
  • 1 tsp. ginger powder
  • 1/2 tsp. black pepper corns
  • 1 tsp. chilli flakes
  • 2 tsps. salt
  • 100gms. raisins
  • 50gms. chickpea flour (+ extra for coating burgers)
  • 4 tsps. chia seeds
  • juice of 1 lemon
  • 3 tbs. tahini


  • Peel, wash and grate carrots. Peel and finely dice onion.  (I chopped these veg. in a food processor using pulse until very finely chopped).
  • Finely chop fresh oregano if using.
  • Combine all spices and salt, and grind to a fine powder.
  • In a bowl, place raisins with 50gms. chickpea flour, and combine well, until the raisins are coated.
  • Grind chia seeds until fine, and combine with the juice of 1 lemon.  Set aside for 10 mins.
  • In a large bowl, mash pre-cooked chickpeas roughly. It’s fine if a few are left whole.
  • Add finely chopped/grated carrots, onions and oregano.
  • Combine well.
  • Add ground spices.  Combine well.
  • Add soaked chia with lemon juice and 3 tbs. tahini.
  • Combine really well.
  • Add  raisins and chickpea flour.
  • Combine well and evenly.
  • Bring everything together.
  • Form burgers on a plate, lightly coating them with chickpea flour.
  • Should make 8 x 100gm. burgers.
  • Chill the burgers in the fridge for at least 1 hour.
  • In a wide pan, add 2 tbs. oil.
  • When hot, reduce heat to low-med. and fry burgers for about 4 mins. on each side.  Until golden.  Adjust heat as necessary.
  • Fry in batches – don’t overload the pan.
  • Keep burgers warm in a warmed dish in the oven Gas. Mk3. / 160C.
  • * Or place on an oiled baking tin, baste/spray  v. lightly with oil, and bake at Gas Mk.7/ 220C for about 30-40 mins. until golden and slightly crispy….*

A serving idea:

cous-cous, orange salad, harissa yogurt and toasted pumpkin seeds


  • Follow packet instructions.
  • I added 1/2 tsp. salt and 1 tsp. vegetable stock powder prior to adding boiling water.
  • When cous-cous is ready to serve, fold in finely chopped dates (about 8) and a handful of chopped parsley.


  • Peel and slice an orange, and chop up and add to fresh green salad leaves.

Yogurt dip:

  • Mix 1-3 tsps. Harissa paste(depends on how hot you like it 🙂 ) with 120ml. yogurt + salt and pepper


Or else serve in a bun with salad and chutney of your choice!















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