Entrees, Gluten-free, Original Creations, Refined sugar-free

Moroccan Chickpea Burgers

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Have you ever found a dish at a restaurant that you loved so much, you had to try making it at home? I am obsessed with La Méditerranée‘s Chicken Cilicia (a phyllo pastry filled with an exotic blend of spices, chicken, raisins, & garbanzo beans). In the past, I’ve successfully replicated the dish at home, but the phyllo dough part is a bit labor/time intensive. Thinking of ways I could get that incredible Moroccan flavor without the meat or phyllo hassle, I created this veggie burger last night. And, let me tell you, it turned out far better than I expected. Recipe after the jump!


This chickpea burger is delicious, versatile, and healthy:



To give you an idea of the cooking process, I’ve included a few photos :
Make sure you rinse, drain, & dry the beans before placing them in a big bowl.

Get an arm workout in by mashing these guys with a fork. I used a potato masher, because it makes it a little easier.

After adding in your spices, eggs, raisins, & sautéed onions and garlic, place those patties in a hot pan. After pan frying, they are ready to eat!

Moroccan Chickpea Burgers

  • Servings: About 12
  • Difficulty: easy

You’ll Need:
2 (15 oz) cans garbanzo beans
1/2 white onion, chopped & sautéed
2 garlic cloves, chopped & sautéed
4-5 eggs {start with 4; if it seems that the patties aren’t sticking together well, add another egg}
1 1/2 teaspoon yellow curry
1 teaspoon cumin
1 teaspoon cloves
1 teaspoon cinnamon
1/2 cup- 1 cup raisins (depending on your preference)
Canola or olive oil for the pan

1. After rinsing, draining, & drying beans, mash them with a fork or potato masher in a large bowl.
2. Sautée onions for about 7 minutes over medium heat –> add in garlic half-way through
3. Add sautéed onions+garlic to the mashed chickpeas
4. Stir in the 4 spices, eggs, and then finally, the raisins
5. Add salt and pepper to your liking
6. Heat pan to medium-low and add oil to lightly coat it
7. Use a spoon, or your hands, to scoop out mixture and place in heated pan {size depends on preference; start with approx. 3 tablespoons and go from there}
8. Once in the pan, immediately take the back of a spoon (or your fingers) and flatten the patty {the thinner, the better; 1/2 inch or less}
9. Cook the first side for about 5 minutes** –> flip over & cook the second side for about 2 minutes

**tip: you’ll know that the first side of the patty is ready to be flipped when you can easily push it across the pan with a utensil (basically, it’s not sticking to the pan anymore).

If you try making these, let me know how it goes in the comments section!



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