Harissa Chickpea Burgers

Harissa, like sriracha, is another spicy addition to my pantry that I have no idea how I lived without. When it’s sizzling in a pan with some olive oil, the smell that drifts over the kitchen is intoxicating. That chili-garlic goodness is probably what a love potion tailored to me would smell like. It wins my heart.

I have been putting it in eggs, rice, hummus, fish, vegetables, pasta…yeah, everything. Some burgers seemed like a natural move.

Chickpea burgers, because I had some soaking.

And the rest, is history.

You can probably expect weekly harissa installments from here on out.

Unsolicited advice: if you don’t have some harissa up in your kitchen, get some. If anything, you can probably seduce someone with it. (No promises, though.)

Chickpea Burgers with Harissa
(makes 4 burgers)
– 3 cups cooked chickpeas
– 1 heaping tablespoon harissa paste
– 1/4 cup parsley and/or coriander leaves
– 1 small shallot, chopped
– 1 clove of garlic, finely chopped or minced
– 1 egg and 1 egg white
– 4 small green onions/scallions, white and light green parts finely chopped
– salt and freshly ground pepper
– 1-2 tablespoons olive oil

Place the first 5 ingredients in a food processor with a sprinkle of salt and a good grinding of pepper. Process until the chickpeas reach a crumbly texture and the harissa is distributed throughout.

Place in a bowl and stir in the egg, egg white and green onions into the chickpeas until completely combined. Use your hands to form equal-sized patties, being careful not to make them too large. (About 3 inches/7.5 cm across)

Heat olive oil in a large pan over a medium-high heat. Cook patties until golden brown (about 3-4 minutes on each side). Serve warm.

Suggestions:
Serve in pitas, small buns or over a salad.
I served mine with avocado, arugula and Greek yogurt spiced with cumin, garlic and chopped fresh coriander.
I also had one with this roasted red pepper sauce and some cucumber and tomato. Go nuts!


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