Lentil-Chickpea Veggie Burgers with Avocado Green Harissa

Lentil and carrot veggie burgers that are easy to make in a food processor! Top with spicy, fresh avocado green harissa.

1 carrot, peeled
½ medium red, white or yellow onion
3 garlic cloves
2 cups cooked green or brown lentils
½ cup cooked chickpeas
2 large eggs
½ cup old-fashioned rolled oats
Handful fresh cilantro or parsley leaves, optional (not shown in pictures)
1 teaspoon chili powder
1 teaspoon smoked paprika
1 teaspoon garlic chili sauce, sriracha or other hot sauce
½ teaspoon fine-grain sea salt
¼ teaspoon freshly ground black pepper
Oat flour or flour of choice, for dusting
High quality vegetable oil or extra-virgin olive oil, for the pan
1 medium to large avocado, pitted and sliced
1 cup lightly packed mint leaves (or parsley)
1 cup lightly packed cilantro leaves and stems (or parsley)
3 jalapeños, seeded and coarsely chopped (save seeds if you want extra-spicy harissa)
2 tablespoons fresh lemon juice (about 1 small lemon)
1 garlic clove
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon fine-grain sea salt
3 to 4 tablespoons extra-virgin olive oil
6 buns of choice (English muffins, hamburger buns, or flatbread), toasted
Add some crunch: dill pickles, quick-pickled red onions, or thinly sliced radishes or cucumbers
Greens, like arugula or spinach, optional
Tomato slices, optional
Whatever else strikes your fancy

View the full recipe at Cookie and Kate →