Recipe: Lentil-Chickpea Veggie Burgers with Avocado Green Harissa

Ingredients

1 carrot peeled
½ medium yellow or white onion
3 cloves garlic
2 cups cooked green or brown lentils
½ cup cooked chickpeas
2 large eggs
½ cup old-fashioned rolled oats
1 teaspoon chili powder
1 teaspoon smoked paprika
1 teaspoon garlic chili sauce or sriracha
½ teaspoon fine-grain sea salt
¼ teaspoon freshly ground black pepper
as needed amount oat flour or flour of choice for dusting
as needed amount high quality vegetable oil or extra-virgin olive oil for the pan

6 buns of choice (toasted)
as needed amount dill pickles, quick-pickled red onions, or thinly sliced radishes or cucumbers
as needed amount greens like arugula or spinach (optional)
as needed amount tomato slices (optional)

Prepare oat flour if needed by blending oats until fine.
Grate the carrot using a food processor and set aside.
Chop the onion and garlic in the food processor until roughly chopped.
Add lentils, chickpeas, eggs, oats, spices, salt, and pepper to the food processor and blend until chunky.
Stir in the grated carrot and shape the mixture into 6 patties, dusting with flour.
Heat oil in a skillet and cook the patties until crispy, about 4 ½ to 5 minutes per side.
For the harissa, blend avocado, mint, cilantro, jalapeños, lemon juice, garlic, cumin, coriander, and salt in the food processor, adding olive oil while blending.
Assemble the burgers by placing a patty on a bun and topping with harissa and other desired toppings.

Servings

Calories

250

Total fat

15g

Total carbohydrates

30g

Total protein

10g

Sodium

300mg

Cholesterol

100mg