Moroccan Chickpea Burgers with Cilantro Tahini Sauce

These healthy vegan Moroccan chickpea sweet potato burgers with cilantro tahini sauce are easy to make, flavourful, and they hold together perfectly. 

If you’ve been reading Up Beet Kitchen for awhile, you know that I have a slight obsession with Moroccan flavours, evidenced by these Moroccan Chickpea Bowls and Loaded Moroccan Chickpea Baked Potatoes. It was time to inject some Moroccan flavours into a veggie burger recipe, which is how I arrived at these Moroccan Chickpea Burgers with Cilantro Tahini Sauce! A chickpea, sweet potato, and almond veggie burger base is accented with Moroccan spices: cumin, coriander, turmeric, cinnamon, cayenne, and smoked paprika. Lemon juice and zest, olives, cilantro, and plenty of garlic add another layer of flavour. Thanks to the flax, almonds, and oat flour, they hold together perfectly. A lemony cilantro tahini sauce tops them off, along with tomato and lettuce, adding up to one of my favourite veggie burgers to date! 

ingredients in these moroccan chickpea burgers:

• FOR THE BURGERS: Chickpeas, sweet potato, ground flax, sea salt, pepper, cumin, coriander, turmeric, cinnamon, cayenne, smoked paprika, garlic, lemon zest, lemon juice, almond meal, cilantro, oat flour, and Kalamata olives. 
• FOR THE SAUCE: Tahini, lemon juice, sea salt, pepper, cumin, garlic, cilantro, and water. 
• FOR SERVING: Buns or pitas, tomatoes, and lettuce/mixed greens. 

how to make these burgers

1. Toast the almonds on a baking sheet at 325 degrees Fahrenheit for 10 minutes. Let them cool for a couple of minutes. Next, place the almonds in a food processor and process until a coarse meal forms. Transfer into a large bowl. Increase the oven temperature to 375 degrees Fahrenheit. 
2. Place the chickpeas in the food processor and process until crumbly. Transfer into the bowl. 
3. Whisk together the ground flax and water in a small dish. Wait a couple of minutes for it to thicken, then add to the chickpeas and almonds. 
4. Add the remaining ingredients to the bowl: grated sweet potato, salt, pepper, cumin, coriander, turmeric, cinnamon cayenne, smoked paprika, garlic, lemon zest and juice, cilantro, oat flour, and olives. Stir to combine. 
5. Line a large baking sheet with parchment paper. Form the mixture into 6 balls, pressing firmly together. Flatten the balls into six patties and place them on the prepared baking sheet. 
6. Bake for 30-40 minutes, or until fragrant, lightly browned, and crispy around the edges. I baked mine for 40 minutes, but my oven tends to run on the cooler side. 
7. Let them sit for at least five minutes before serving so that they firm up a bit more. 
8. Meanwhile, while the burgers are in the oven, make the cilantro tahini sauce. Add the water, tahini, lemon juice, salt, cumin, garlic, pepper, and cilantro to an upright blender. Blend until smooth. Transfer into a jar or container until ready to serve. 
9. Serve the burgers on buns, English muffins, or pitas with the cilantro tahini sauce, tomato, and lettuce or mixed greens on top. 

more chickpea recipes

• Roasted Root Vegetable Chickpea Bowls with Nutritional Yeast Dressing
• Loaded Moroccan Chickpea Baked Potatoes
• Thai Chickpea and Squash Red Curry
• African Peanut, Chickpea, and Sweet Potato Soup

I hope that you love these Moroccan chickpea burgers! If you make them, let me know how you enjoyed them by leaving a comment and rating below. And if you share a photo to Instagram, tag @upbeet.kitchen and #upbeetkitchen. Seeing what you’ve made always makes my day! 

Last but not least, all week, I will be sharing recipes that you can serve at your Super Bowl party next weekend. Next up is a vegan spinach artichoke dip with a secret, nut-free base (and it’s not cauliflower!). I’ll be back with that on Wednesday. Until then, enjoy! 

Moroccan Chickpea Burgers with Cilantro Tahini Sauce

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5 from 4 reviews

• Author: Allison
• Total Time: 1 hour
• Yield: 6 burgers 1x
• Diet: Vegan

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Description

These healthy vegan Moroccan chickpea sweet potato burgers with cilantro tahini sauce are easy to make, flavourful, and they hold together perfectly.

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Ingredients

Scale 1x2x3x

Moroccan Chickpea Burgers

• ½ cup raw almonds
• 1 ½ cups cooked chickpeas (or 1 14-oz can, drained and rinsed)
• 1 ½ cups peeled grated sweet potato (from 1 medium sweet potato- see note)
• 2 tablespoons ground flax + 4 tablespoons water
• ¾ teaspoon fine sea salt
• Freshly ground black pepper, to taste
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• ½ teaspoon ground turmeric
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon cayenne
• ½ teaspoon smoked paprika
• 3 medium garlic cloves, minced
• Zest of 1 lemon
• 2 tablespoons freshly squeezed lemon juice
• ½ cup chopped cilantro
• ¾ cup oat flour
• ¼ cup pitted Kalamata olives, finely chopped

Cilantro Tahini Sauce

• ¼ cup water
• ⅓ cup tahini
• 3–4 tablespoons freshly squeezed lemon juice, to taste
• ¼ teaspoon fine sea salt, plus more to taste
• Freshly ground black pepper, to taste
• ½ teaspoon ground cumin
• 1 large garlic clove
• heaping ½ cup cilantro (some stems are fine- if you don’t like cilantro, sub parsley, dill, or mint, or a combination thereof)

For serving

• Buns, pitas, or English muffins
• Sliced tomato
• Lettuce or mixed greens

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Instructions

1. Toast the almonds on a baking sheet at 325 degrees Fahrenheit for 10 minutes. Let them cool for a couple of minutes. Next, place the almonds in a food processor and process until a coarse meal forms. Transfer into a large bowl. Increase the oven temperature to 375 degrees Fahrenheit.
2. Place the chickpeas in the food processor and process until crumbly. Transfer into the bowl.
3. Whisk together the ground flax and water in a small dish. Wait a couple of minutes for it to thicken, then add to the chickpeas and almonds.
4. Add the remaining ingredients to the bowl: grated sweet potato, salt, pepper, cumin, coriander, turmeric, cinnamon cayenne, smoked paprika, garlic, lemon zest and juice, cilantro, oat flour, and olives. Stir to combine.
5. Line a large baking sheet with parchment paper. Form the mixture into 6 balls, pressing firmly together. Flatten the balls into six patties and place them on the prepared baking sheet.
6. Bake for 30-40 minutes, or until fragrant, lightly browned, and crispy around the edges. I baked mine for 40 minutes, but my oven tends to run on the cooler side.
7. Let them sit for at least five minutes before serving so that they firm up a bit more.
8. Meanwhile, while the burgers are in the oven, make the cilantro tahini sauce. Add the water, tahini, lemon juice, salt, cumin, garlic, pepper, and cilantro to an upright blender. Blend until smooth. Transfer into a jar or container until ready to serve.
9. Serve the burgers on buns, English muffins, or pitas with the cilantro tahini sauce, tomato, and lettuce or mixed greens on top.

Notes

I recommend using the grater attachment on your food processor for ease of grating the sweet potato, but you can also use a box grater.

This burger recipe is inspired by Thai Sweet Potato Veggie Burgers with Spicy Peanut Sauce by Angela Liddon.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Main Dish
• Cuisine: Moroccan

Nutrition

• Serving Size: 1 burger with ⅙th of the sauce
• Calories: 451
• Sugar: 3.4 g
• Sodium: 640.7 mg
• Fat: 18.1 g
• Saturated Fat: 2.1 g
• Carbohydrates: 62.3 g
• Fiber: 10.3 g
• Protein: 17 g
• Cholesterol: 0 mg

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