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Moroccan Chickpea and Carrot Tagine Meatless Burgers
Original recipe: 6 servings · Prep: 15 min · Cook: 20 min · Total: 35 min
By PowerProteinPlates Editorial TeamPublished Apr 19, 2026 | Updated Jul 22, 2026
Moroccan
35 mins
high-proteingluten-freeeasy-recipeswhole-foodsmeal-prep-friendly
Moroccan Chickpea and Carrot Tagine Meatless Burgers with measured ingredients, 35-minute timing, 6-serving yield, and step-by-step instructions for protein-focused meals, snacks, smoothies, and meal preparation.
Prep
15 min
Cook
20 min
Total
35 min
Servings
6
Difficulty
easy
Cuisine
Moroccan
Ingredients
Servings
6
- 1 1/2 cups cooked chickpeas (or 1 can, drained and rinsed)
- 1 cup grated carrots (about 2 medium carrots)
- 1/4 cup finely chopped red onion
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 1/4 cup rolled oats (gluten-free if needed)
- 2 tbsp almond flour (or gluten-free flour alternative)
- 1 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1/2 tsp ground cinnamon
- 1/4 tsp ground turmeric
- 1/4 tsp chili powder (optional for mild heat)
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
- 1 tbsp olive oil, plus extra for cooking
- Juice of 1/2 lemon
Instructions
-
Pulse chickpeas in a food processor until coarsely chopped, maintaining some texture for the burgers.
-
Transfer to a large bowl and add grated carrots, red onion, garlic, parsley, cilantro, rolled oats, almond flour, and tomato paste.
-
Season with cumin, coriander, smoked paprika, cinnamon, turmeric, chili powder (optional), salt, and black pepper.
-
Add lemon juice and 1 tablespoon olive oil.
-
Mix thoroughly until the mixture holds together when pressed. Adjust consistency with extra almond flour or oats if too wet, or a splash of water if too dry.
-
Form mixture into 6 evenly sized patties about 3/4 inch thick.
-
Heat a nonstick skillet over medium heat with a small amount of olive oil.
-
Cook patties 4-5 minutes per side until golden brown and heated through.
-
Remove and rest patties for 2 minutes before serving.
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Serve on gluten-free buns or lettuce wraps with toppings like tzatziki, cucumber slices, tomato, or avocado.
-
Store burgers in an airtight container in the refrigerator for up to 4 days or freeze up to one month. Reheat in a skillet or microwave.
Frequently Asked Questions
- Can I meal prep Moroccan Chickpea and Carrot Tagine Meatless Burgers?
- Yes. Portion it into airtight containers and keep toppings, sauces, or crunchy finishes separate when that will protect the texture.
- How can I increase the protein?
- Add a little more chickpea or pair the recipe with a compatible high-protein side such as Greek yogurt, eggs, tofu, beans, or lean meat depending on the recipe style.
- Can I make it lighter?
- Use measured oil, lighter dairy or sauce options, and a larger vegetable portion while keeping the main protein amount steady.
- What should I watch when swapping ingredients?
- Keep moisture, salt, and cooking time in mind because high-protein swaps can dry out or firm up faster than the original ingredient.
Storage
Cool Moroccan Chickpea and Carrot Tagine Meatless Burgers before storing, refrigerate in airtight containers for up to 4 days, keep crisp toppings or fresh garnishes separate when useful, freeze only if the main ingredients tolerate thawing well, and reheat gently with a splash of liquid or a short oven, skillet, microwave, or air-fryer warm-up that matches the recipe texture.
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