Harissa Carrot + Chickpea Veggie Burgers Harissa Carrot + Chickpea Veggie Burgers

These dairy-free, gluten-free, veggie burgers are just as great as they are on buns for cookouts as they are over salad greens for an easy, make-ahead mid-week lunch! 

These meatless burgers are a great option for cookouts, but they work just as well for mid-week lunches if served over greens with a light dressing. Be mindful of the way you mix all of the ingredients in the recipe below. The starch in the sticky rice is what bonds these burgers together an prevents them from falling apart on a bun. That said, the more you work and mix the rice, the more the starch develops. If you like a burger with a more fritter like texture, try to mix the rice very little. Harissa powder is a spice mix used in African + Middle Eastern cooking, typically to make harissa paste and readily available in well-stocked grocery stores. We use it here to add a little extra flavor and heat to the burgers. 

Harissa Carrot + Chickpea Veggie Burgers

inspired by the recipe for Veggie Burgers in The Feed Zone Cookbook

  • 1 cup carrot pulp or shredded carrots
  • 1 cup canned chickpeas, drained and dried well with a paper towel
  • 1 tsp each harissa powder and curry powder
  • 2 Tablespoons each maple syrup, rice vinegar, and Bragg's liquid aminos
  • 1/4 cup chopped cilantro
  • 4 cups cooked sticky rice
  • salt and pepper, to taste

In the bowl of a food processor fitted with the blade attachment, pulse together the carrots, chickpeas, spices, maple syrup, rice vinegar and liquid aminos. Pulse together until well incorporated, and until there aren't any large or whole chickpeas remaining. Transfer the mixture to a broad bowl.

Add the cilantro and cooked sticky rice to the bowl containing the mixture and, with your hands, squeeze and combine all the ingredients. Add salt, pepper and other spices to your liking. Once the ingredients are all well combined (but not too sticky!) and you like the flavor, shape the mixture into patties. You should have enough for 8 patties. 

Heat a lightly oiled sauté pan to medium-high. Add as many patties to the pan as can fit comfortably in the pan without touching, and while still allowing space for you to flip each patty with a spatula. When the bottom sides of each patty are golden brown, flip and cook until golden brown on both sides. 

Serve on buns with your favorite condiments! Enjoy!

For more recipes + inspiration, check out the entire Feed Zone Cookbook collection!