Chick(pea) Burgers with Harissa Slaw

Who needs meat?

Yes, I know… I love a juicy burger as much as the next person- but lets be real people; meat (especially red meat) is just not doing it for mother earth anymore. Often times, I hear individuals asking how they can be more sustainable… and the answer is through your plate.

It’s a known fact that eating a more plant-based diet is good for you AND the planet. Now, I get the concerns: Will I get enough protein? What about iron? B12? All those other vitamins that come with a slab of beef or fish? Omega-3’s?

Little did you know, you can find this is SO many plant-based alternatives. Spinach, chickpeas, chia seeds, flax meal, and many more vegetarian based products cana give us the nutrients we need to keep us healthy.

I promise you won’t miss meat in these veggie packed chickpea burgers! They’re moist, they have tons of flavor, and they’re FILLING. Whip our the grill or your skillet (I’m looking at you city dwellers) and enjoy!

Chickpea Burgers

INGREDIENTS

• 1 can chickpeas, rinsed and drained

• 2-3 sprigs of cilantro or parsley, chopped

• 1/3 cup zucchini, grated and squeezed

• 1/4 of large red onion, diced

• 1/2 of a lemon, juiced

• 2 garlic cloves, minced

• 5-6 tablespoons flour (or cornstarch)

• 1/4 cup nutritional yeast

• 1/2 teaspoon cumin

• 1/4 teaspoon cayenne

• 1/4 teaspoon cinnamon

• 1/2 tsp salt

• 1/4 tsp pepper

DIRECTIONS

1. Pulse the zucchini, red onion, cilantro/parsley, garlic, and spices until combined.

2. Add the chickpeas, flour, and nutritional yeast in the food processor until just combined (be careful not to over-blend because this will lead to a mushier texture that will not hold its shape well).

3. Form 2 patties and place in the freezer for 30 minutes to an hour

4. Grill on the BBQ or sear on a greased skillet

5. Assemble with harissa slaw, tomatoes, greens, & pickles on a potato bun

6. Dive in!

NOTES

Harissa Cole Slaw

Ingredients

• 1/4 cup mayonnaise

• 2 tablespoons harissa

• 1 tablespoon maple syrup

• 1/2 teaspoon cumin

• 1/2 lemon, juiced (about 2-3 tablespoons of lemon juice)

• 1/2 cup cilantro, torn

• 2-3 cups of cabbage, shredded

• 2 carrots, shredded or julienned

Directions

1. In a bowl, add your shredded cabbage and carrots. Mix to combine

2. In a small bowl, whisk together the mayonnaise, harissa, maple syrup, cumin, lemon juice, and salt/pepper to taste.

3. Pour the mixture of the shredded cabbage and carrots. Toss to coat.

4. Add the torn cilantro and toss to incorporate.

5. Serve with a burger or on the side.

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