Hearty, fresh, crunchy and sweet...these Moroccan flavoured vegan burgers will seriously hit the spot. With a chickpea base and all the added trimmings, sauce and Yumello; we promise you won’t be missing the meat!

Servings: 4 patties


  • 1/2 can of Chickpeas 
  • 1/4 cup of Cooked white quinoa 
  • 1/3 cup Onion (diced) 
  • 1/8 cup Yumello Smoky Harissa Peanut Butter 
  • 1/4 cup Salted peanuts (crushed) 
  • 1 tbsp Soy sauce or Tamari 
  • 1 teaspoon Chilli garlic sauce 
  • 1 tbsp Brown sugar 
  • Pinch of Sea salt 
For serving (optional):
  • 4 Burger buns 
  • Yumello Smoky Harissa Peanut Butter 
  • Red onion (thinly sliced) 
  • Carrots (thinly sliced) 
  • Fresh coriander 
  1. Preheat the oven to 190 degrees (fan). 
  2. Lightly grease a baking sheet on a baking tray. 
  3. In a large mixing bowl, roughly mash the chickpeas with a fork (do not mash to smooth, the added texture of the chickpeas makes it delicious). 
  4. Add the cooked quinoa, diced onion, peanut butter, crushed peanuts, tamari or soy sauce, chilli garlic sauce, brown sugar and a pinch of sea salt. 
  5. Stir to combine and adjust seasonings as needed. If the the mixture is too wet to form into patties, add more ground peanuts.
  6. Shape the patties from the mixture, place on the greased baking sheet and press down slightly to make them flat (remember to keep a nice thickness).
  7. Bake for 20 minutes, carefully flip then bake for 15-20 minutes more.
  8. Serve on the burger buns with some thinly sliced carrots, onions, and a lather of peanut butter. Sprinkle with coriander, top the bun and ta dah!
Top tips:
  • Keep leftovers covered in the fridge for 2-3 days.
  • To freeze, partially bake the burgers for 20 minutes and let cool completely. Having parchment paper to separate the burgers to prevent sticking. These can be frozen for up to 1 month. To reheat, bake at 180 degrees for 20-30 minutes.

vegan burger moroccan smoky harissa peanut chickpea recipe

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