Lentil-Chickpea Veggie Burgers with Avocado Green Harissa

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Ingredients

1 carrot, peeled
½ medium yellow or white 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 salt
¼ teaspoon freshly ground black pepper
*Oat flour (can be easily made from oats, see step 1) or flour of choice, for dusting
Avocado 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)
1 to 3 small jalapeños, seeds removed 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 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

As published by Cookie and Kate.

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