Sunday, 10 November 2013

Moroccan Vegetable & Chickpea Burger GF

Moroccan Vegetable & Chickpea Burger

I've never used harissa before in cooking but that is definitely going to change from now on, what an awesome ingredient!!  Harissa is a fiery, aromatic paste used widely in many North African and Middle Eastern cuisines as a condiment, in stews or even mixed with olive oil as a dipping sauce and the exact ingredients vary depending on the country, region or family tradition.

open jar of harissa paste

Sainsbury's harissa paste has been created from a rich blend of rose petals, red peppers, smoked paprika, cumin, coriander and caraway and is part of their Speciality Ingredients range of foods. 

open jar of harissa paste

I decided to use it to spice up a burger and I'm extremely happy with the results. Add more or less paste depending on how hot you want your burgers to be but one tablespoon adds enough flavour without the burgers being too hot! This recipe make 4 generous burgers.

Moroccan Vegetable & Chickpea Burger GF

1 380g packet/tin of cooked organic chickpeas in water or 230g cooked chickpeas
2 tblsps tahini
1 rounded tblsp harissa
2 small carrots
1 large red onion
½ large red bell pepper
½ medium courgette
2 cloves garlic crushed
1 small handful fresh basil leaves
1 tsp cumin seeds
½ lime juiced
freshly ground sea salt and black pepper
extra virgin olive oil
gram flour

Thinly slice the onion and dice the carrots, courgette and bell pepper. Heat about 2 tablepoons of extra virgin olive oil in a pan. Add the cumin seeds and let them sizzle for half a minute then tip in the chopped onion, crushed garlic, red bell pepper, courgette and carrot. Cook over a low to medium heat stirring regularly for about ten minutes or until the vegetables are soft. Drain the chickpeas and add to the pan then season well with freshly ground sea salt and black pepper.

Fry the vegetables in a pan

Add the harissa paste, cook for a few more minutes then remove the pan from the heat. Add the fresh basil leaves and squeeze the juice from half a lime over the vegetables.

Add the basil leaves

Mash gently with a potato masher but don't break the structure of the vegetables, just squash lightly.

Cooked vegetables in the pan

Stir in the tahini. Process a quarter to a third of the mixture in a food processor until almost smooth then stir it back into the vegetables. This helps to bind the ingredients. Sprinkle a little gram flour on a board or a plate and shape the burgers. We use rings to equally divide the mixture but you can divide the mixture into four and shape with your hands instead.

pile the burger mix into a ring using a spoon

Spray a frying pan with a little more extra virgin olive oil, heat the pan gently and add the burgers. Cook on a gentle heat for about 7 to 10 minutes each side.

Cooked Morrocan Vegetable and Chickpea Burgers

Eat them with a bread bun or with your choice of salad or vegetables. I decided to eat mine in a gluten free seeded bread bun.

Add salad on top of the burger

Pile the salad in.

Moroccan Vegetable & Chickpea Burger in a gluten free bread bun

Delicious!

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24 comments:

  1. These look scrumptious. I love homemade veggie burgers. I'm glad you've discovered hariss too! It is such a great ingredient. I like to add a spoonful to tagine for an extra kick and mix it with olive oil for the best roasted vegtables.

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    1. Homemade veggie burgers are so delicious AND you know what goes into them! I adore harissa - I first heard about it on your blog...where have I been!!

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  2. Hi Vicky-
    I love chickpeas. These look and sound fabulous! That first picture you have posted... wow!
    xoxo

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    1. Thank you Megan, they taste delicious and grain free too!

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  3. Another killer recipe from you, spicy harissa sure did wonders on chickpeas I am going to try them.

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    1. Harissa is fantastic isn't it, my new favourite flavour pot! Thank you for your lovely comment!

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  4. Your pictures are making my mouth water, Vicky! What fantastic veggie burgers. I love the harissa spicing. Sainsbury's Harissa paste looks really delicious.

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    1. Thank you April, you must get some, it's so versatile!

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  5. these are the best looking veggie burgers I've ever seen !

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    1. Thank you so much, how kind of you :)

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  6. I love Harissa - I am familiar with Sainsbury products and glad to know that they have harissa! These Moroccan veggie-chickpea burger patties look fantastic - love anything harissa-flavored.

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    1. I'm getting to like anything harissa flavoured too! Thank you Rika :)

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  7. They sounds delicious. I love anything with harissa.

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    1. Thank you Danii, it's wonderful!

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  8. This looks awesome! Do you know how many calories are in one burger? I know chickpeas are very fatty. And where would I find harissa in the store? I've never seen or heard of it before.

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    1. HI

      Thank you :) I would say no more than 250 calories per burger, if that! Try Amazon for the paste.

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  9. Wow, Vicky, those burgers look incredible! I am crazy for chickpeas and the other ingredients look like the perfect complements to them! Beautiful burgers for sure. I might have to get some rings. ;-)

    Shirley

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    1. Thank you Shirley, we like chickpeas too! The rings are so useful for shaping burgers - my husband's idea a few years ago!

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  10. This burger looks amazing! Your blog is great - I am trying to decide whether to go on the SCD or the GAPs diet but as a vegan I'm not sure that is actually possible. You seem to have loads of great recipes on your website so will definitely use them if I decide to do it. Do you feel better being gluten free?

    It's great you're in the UK too. I live in Scotland at the moment but I grew up in Cumbria and have family and friends in Yorkshire too.

    Thanks for sharing this with Healthy Vegan Fridays!

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    1. Hi Katherine

      Thank you, I didn't realise you were from the UK - and I adore the Lake District, how lucky to have been brought up in that part of the world AND how lucky to be living in Scotland, beautiful! Please email me about the SCD, I might be able to help :)

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  11. Hi. Where does the harissa come in? I may be being dense, but I'm scanning the recipe and can't see any instructions about when to add it in! I'll just mix it in at some stage, but I'm curious!

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    1. Oops! Thank you for pointing this out, I've updated the recipe.

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  12. I've just made these for dinner tonight and I have to say they were amazing! So tasty and healthy too. Mine seemed a little too sticky and fell apart when I fried them so I oven baked the other ones and they turned out perfect! Thanks for the recipe (:

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    1. Hi

      I'm so happy you liked them! If they seem a bit sticky just add in a little coconut flour - it absorbs all the stickiness!

      Thank you for coming over and letting me know - so lovely of you :)

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