Spicy Moroccan bakes with tahini dip

Spicy Moroccan Burgers

Servings 12 burgers


  • 1 medium carrot (about 80g) (peeled and roughly chopped)
  • 120 g red pepper (stalk and seeds removed, roughly chopped)
  • 1 tin chickpeas
  • 3 tbsp frozen peas (defrosted)
  • 1/2 tsp each of ground cumin, ground coriander, garlic granules and onion granules
  • 1 tsp paprika
  • handful coriander leaves (finely chopped)
  • 2 tsp harissa paste
  • 1 tbsp lemon juice
  • salt and black pepper (to taste)
  • 200 g mashed potato


  1. Add the carrot and pepper to a food processor, and blitz to finely chop. Add the rest of the ingredients, except the mashed potato, and blitz again to make a chunky mixture.

  2. Mash the vegetable and chickpea mixture into the mashed potato.

  3. Blob the mixture onto a lined baking tray. Shape the delicate blobs into burger shapes.

  4. Bake at 180C for about 30-40 minutes. Carefully turn half way through cooking. They are delicate but if they break simply press them back together.

  5. They will firm up a bit as they cool. Serve hot or allow to cool completely on a wire rack. You can store burgers in the fridge or freezer.

  6. Bake frozen burgers at 180C for about 20 minutes or until cooked through.