Lentil-Chickpea Veggie Burgers Recipe

Blend up some oats in your food processor using the S-blade. Blend until the oats have a fine, flour-like texture. Transfer the oats to a bowl for later.

To make the burgers: Use your food processor’s grating blade to coarsely grate the carrot. Transfer the shredded carrot to a bowl for now. Remove the grating blade and switch to the S-blade.

Cut the halved onion into a few slices before adding the onion and garlic cloves to the food processor. Pulse until the onions are roughly chopped, but no more.

Add to the food processor the towel-dried lentils and chickpeas, eggs, oats, a handful of herbs, all of the spices, salt, and black pepper.

Process only until the mixture has the consistency of a chunky hummus. Stir in the grated carrot.

To prepare the burgers: Divide the lentil mixture into 6 portions and shape them into patties about 1-inch thick. Dust the patties lightly with flour on both sides.

To cook the burgers: Heat a thin layer of oil in a large skillet, preferably cast iron, over medium heat. Once the oil is shimmering, cook the veggie burgers in batches.

Cook until the burgers are crispy on the bottoms and the mixture holds together about 4 ½ to 5 minutes.

Flip the burgers carefully with a spatula and continue cooking until the second sides are firm and brown, about 4 ½ to 5 more minutes.

Transfer the burgers to a plate, then add more oil to the pan and repeat with the remaining burgers until they are all cooked through.

To make the avocado green harissa: Clean out the bowl of your food processor. Then add all of the harissa ingredients to the food processor except for the olive oil.

Turn on the food processor and drizzle in the olive oil while it’s running.

To assemble the burgers: Toast your buns, if you’d like. Top the lower bun with a veggie burger patty, then spread a generous amount of avocado green harissa on top.

Top with crunchy condiments, greens, etc. and eat!