Mini Moroccan Chickpea Burgers with Spicy Harissa Mayo and Mint

These Moroccan-spiced mini chickpea burgers are packed with carrots and zucchini and topped with spicy harissa mayo and fresh mint.

Monday...where did you come from?

Is it just me, or is the week-end even busier than week days? We are constantly trying to get things done on the week-end...chores, groceries, projects. Which basically means one of us hangs out with Kai while the other one is productive.

And this week-end, I was productive! After four years of living in this house, I finally painted our ugly red and brown dining room! {Well I'm almost done...but the hard work is over, at least!}

I am very excited because I take most of my food photos in the dining room, and red/brown walls don't do much for the light. The new, lighter colors should hopefully improve the lighting situation 😀

So maybe I got caught up with how delicious these sliders tasted, or maybe it was the fact that Ben and Kai were patiently not so patiently waiting for dinner. Whatever it was, I somehow ended up with pretty much the same photo...over and over. Oops! Just think of it as the evolution of a burger getting 'dressed'.

Anyhow. I realized awhile back I didn't have any burger recipes on this blog and I've been on a bit of a mission to add some ever since...specifically healthy ones. These Greek Turkey Burgers with Whipped Feta were so good I had to make another burger.

This time, I have found my ultimate veggie burger! Things to love:  these chickpea burgers are mini. They are Moroccan....ish. I got to use my new food processor. They are SO easy to make. They taste oh-so-amazing!

I mean, chickpea, carrot and zucchini-packed patties, spiced with ras-el-hanout {a Moroccan spice blend, and you can make your own!}, tossed with some egg to hold it all together, and some flour and Panko to get things nice and crispy...these = YUM, on their own.

But then these chickpea burgers are topped with spicy harissa mayo, a mint leaf, and crunchy lettuce, then sandwiched between soft slider buns? YUMMM!

Promise me you won't skip the mint leaf? It is the magical ingredient on these sliders. It brings a bright freshness that ties the spicy mayo and the chickpea patties together. SO GOOD.

Approved by the adamantly non-vegetarian, Ben, who will usually ask "where's the meat?" on any vegetarian meal. These are perfect for Meatless Monday...but really for any day of the week.

More burgers for us!

• these Mushroom & Lentil Bruschetta Burgers are unreal!
• and these Greek Turkey Burgers with Whipped Feta pack a punch of flavor
• and these Tequila Turkey Sliders with Guacamole are perfect for a fiesta

Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!

Mini Moroccan Chickpea Burgers with Spicy Harissa Mayo and Mint

5 from 2 votes

Prep Time: 15 minutes mins

Cook Time: 15 minutes mins

Total Time: 30 minutes mins

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These Moroccan-spiced chickpea burgers are packed with carrots and zucchini and topped with spicy harissa mayo and fresh mint.

15 sliders

Ingredients

• ▢ 15 slider buns

Moroccan Chickpea Burgers

• ▢ 1 can chickpeas
• ▢ 1 cup grated carrot
• ▢ 1 cup grated zucchini
• ▢ 2 cloves garlic minced
• ▢ 1 egg
• ▢ 2 tbsp panko breadcrumbs
• ▢ 2 tbsp all purpose flour
• ▢ 1 tsp ras el hanout spice blend {see note}
• ▢ ¼ tsp pepper
• ▢ ¼ tsp salt
• ▢ ⅛ tsp cayenne
• ▢ Oil {for frying}

Spicy Harissa Mayo

• ▢ 1 cup mayonnaise
• ▢ 1 tsp harissa paste {or more if you want it extra spicy}
• ▢ ½ tsp ground cumin

Toppings

• ▢ 15 mint leaves
• ▢ 15 slices onion
• ▢ 15 lettuce leaves

Instructions 

Moroccan Chickpea Burgers:

• Pulse chickpeas in a food processor 5-7 times until roughly processed {they should still be chunky}.
• Place shredded zucchini in a colander. Sprinkle with a small amount of salt and allow to sit for 10 minutes. Press against colander to get rid of excess liquid from zucchini.
• In a large bowl, combine all remaining burger ingredients.
• Heat oil in a frying pan over medium heat.
• Form 2-3 tbsp sized patties. Make sure to firmly pack them.
• Cook for around 2 minutes on the first side, 1 minute on the second side, until they are browned and firm to the touch.

Spicy Harissa Mayo:

• Whisk together the mayonnaise, harissa paste and ground cumin.

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Tips:

Ras el hanout is a Moroccan spice blend, for a recipe, see link below this card.
If patties are too crumbly, try adding an extra egg yolk to the mix.
Makes 15 sliders...but you will want to eat 2-3 for a meal-sized serving, so makes 5 or so portions.

Nutrition Information

Serving: 1slider, Calories: 219kcal, Carbohydrates: 21g, Protein: 3g, Fat: 12g, Saturated Fat: 1g, Cholesterol: 17mg, Sodium: 166mg, Potassium: 135mg, Fiber: 2g, Sugar: 4g, Vitamin A: 3300IU, Vitamin C: 7.8mg, Calcium: 54mg, Iron: 1.6mg

Author: Denise Bustard

Course: Dinner

Cuisine: Moroccan

© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

• For a ras el-hanout spice blend recipe, see this Gourmet recipe