Crispy chickpea and harissa burger from A Modern Way to Cook: Over 150 Quick, Smart and Flavour-Packed Recipes for Every Day (page 220) by Anna Jones

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • michct on August 28, 2022

    First veg burger I’ve made that daughter liked. Added egg as suggested and reduced amount of harissa.

  • Silverscreensuppers on June 22, 2020

    So glad Rutabaga was here before me! I added an egg, and I followed the tip about the sesame seeds. I thought these were delicious, LOVE the tomato salsa. Will definitely make that again. AJ's recipes always take me WAY longer than stated in the book and although this was a long process, for me it was worth it. Will try and put my photo up - I used black sesame seeds which look burned in the pic but they weren't. Beetroot hummus. YUM!

  • htrezzo on June 01, 2020

    I used the food processor instead of an immersion blender. And pomegranate molasses in place of the dates. I skipped the added sesame seeds. They held together well and didn't dry out!

  • Rutabaga on September 26, 2017

    I rated this four stars because the mix of flavors comes together so well. On their own, the burgers are too dry, but the hummus and tomato relish take care of that issue nicely. As with a number of Jones' recipes I've tried, however, the lack of egg leaves things prone to falling apart. Half of my husband's burger crumbled out of his bun. Maybe the intent is to keep the recipe vegan, but if you don't have concerns about eggs, I'd recommend adding one. I used only about a teaspoon of harissa because I was afraid the burgers would otherwise be too spicy for my kids. You can spice them up individually by spreading additional harissa on your bun. The other thing that didn't work was cooking the burgers and then coating them in sesame seeds before putting them back in the pan for one last minute. Sesame seeds adhere well to the raw veggie mixture, but they sure don't stick to cooked patties! Next time, I'll try rolling balls of the raw mixture in sesame, then flattening them into patties.

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