MOROCCAN CHICKPEA SLIDERS WITH SPICY HARISSA MAYO AND MINT
These Moroccan-spiced chickpea burgers are packed with carrots and zucchini and topped with spicy harissa mayo and fresh mint.
Monday…where did you come from?
Is it just me, or is the week-end even busier than week days? We are constantly trying to get things done on the week-end…chores, groceries, projects. Which basically means one of us hangs out with Kai while the other one is productive.
And this week-end, I was productive! After four years of living in this house, I finally painted our ugly red and brown dining room! {Well I’m almost done…but the hard work is over, at least!}
I am very excited because I take most of my food photos in the dining room, and red/brown walls don’t do much for the light. The new, lighter colors should hopefully improve the lighting situation
So maybe I got caught up with how delicious these sliders tasted, or maybe it was the fact that Ben and Kai were patiently not so patiently waiting for dinner. Whatever it was, I somehow ended up with pretty much the same photo…over and over. Oops! Just think of it as the evolution of a burger getting ‘dressed’.
Anyhow. I realized awhile back I didn’t have any burger recipes on this blog and I’ve been on a bit of a mission to add some ever since…specifically healthy ones. These Greek Turkey Burgers with Whipped Feta were so good I had to make another burger.
This time, I have found my ultimate veggie burger! Things to love: they are mini. They are Moroccan….ish. I got to use my new food processor. They are SO easy to make. They taste oh-so-amazing!
I mean, chickpea, carrot and zucchini-packed patties, spiced with ras-el-hanout {a Moroccan spice blend, and you can make your own!}, tossed with some egg to hold it all together, and some flour and Panko to get things nice and crispy…these = YUM, on their own.
But then topped with spicy harissa mayo, a mint leaf, and crunchy lettuce, then sandwiched between soft slider buns? YUMMM!
Promise me you won’t skip the mint leaf? It is the magical ingredient on these sliders. It brings a bright freshness that ties the spicy mayo and the chickpea patties together. SO GOOD.
Approved by the adamantly non-vegetarian, Ben, who will usually ask “where’s the meat?” on any vegetarian meal. These are perfect for Meatless Monday…but really for any day of the week.
MOROCCAN CHICKPEA SLIDERS WITH SPICY HARISSA MAYO AND MINT
Prep time 15 mins
Cook time 15 mins
Total time 30 mins
These Moroccan-spiced chickpea burgers are packed with carrots and zucchini and topped with spicy harissa mayo and fresh mint.
Author: Denise Serves: 15
Ingredients Moroccan Chickpea Burgers
- 1 can chickpeas
- 1 cup grated carrot
- 1 cup grated zucchini
- 2 cloves garlic, minced
- 1 egg
- 2 tbsp panko breadcrumbs
- 2 tbsp all purpose flour
- 1 tsp ras el hanout spice blend {see note}
- ¼ tsp pepper
- ¼ tsp salt
- ⅛ tsp cayenne
- Oil {for frying}
- 1 cup mayonnaise
- 1 tsp harissa paste {or more, if you want it extra spicy}
- ½ tsp ground cumin
- 15 mint leaves
- 15 slices onion
- 15 lettuce leaves
Instructions Moroccan Chickpea Burgers:
- Pulse chickpeas in a food processor 5-7 times until roughly processed {they should still be chunky}.
- Place shredded zucchini in a colander. Sprinkle with a small amount of salt and allow to sit for 10 minutes. Press against colander to get rid of excess liquid from zucchini.
- In a large bowl, combine all remaining burger ingredients.
- Heat oil in a frying pan over medium heat.
- Form 2-3 tbsp sized patties. Make sure to firmly pack them.
- Cook for around 2 minutes on the first side, 1 minute on the second side, until they are browned and firm to the touch.
- Whisk together the mayonnaise, harissa paste and ground cumin.
Notes Ras el hanout is a Moroccan spice blend, for a recipe, see link below this card.
If patties are too crumbly, try adding an extra egg yolk to the mix.
Makes 15 sliders...but you will want to eat 2-3 for a meal-sized serving, so makes 5 or so portions.
3.2.2708
For a ras el-hanout spice blend recipe, see this Gourmet recipe
