Ras el hanout quinoa burgers

Ras el hanout quinoa burgers

Love Your Lunches
10 lunch portions
Bec Dickinson

This lighter version of a burger is filled with chickpeas, quinoa and plenty of spices to pimp up your weekday lunch. Assemble your burger at your desk or bulk it out with a salad.


Quantity Ingredient
185g quinoa
500ml vegetable stock
2 teaspoons cumin seeds
3 tablespoon olive oil
4 spring onions, sliced
2 garlic cloves, minced
200g tin chickpeas, rinsed and drained
155g frozen peas
2 tablespoons ras el hanout paste
2 large eggs, beaten
1 lemon, juiced
90g plain flour or gluten-free alternative
1 tablespoon sesame seeds, plus extra to sprinkle
freshly ground black pepper

To serve

Quantity Ingredient
bread rolls, pita or bread of choice
sliced tomatoes
chopped parsley


  1. In a small saucepan, bring the quinoa and stock to the boil, then reduce to a simmer. Cook for 15 minutes or until the stock is absorbed and the quinoa is tender. Set aside.
  2. Heat a medium saucepan over a high heat and toast the cumin seeds for around 1 minute until golden in colour and aromatic. Remove from the pan and set aside.
  3. Heat 1 tablespoon of the oil in the same saucepan, add the spring onions and garlic and cook for 2 minutes to soften the onions. Add the chickpeas and peas and stir until the peas have defrosted. Spoon in the ras el hanout then remove the pan from the heat.
  4. In a bowl, combine the cooked quinoa, toasted cumin seeds, chickpea mixture, eggs, lemon juice, flour, sesame seeds and season to taste.
  5. Shape the mixture into 10 equalsized patties. Heat the remaining 2 tablespoons of oil in a large non-stick frying pan over a high heat. Cook the patties in batches for around 5 minutes on each side until golden and crispy, adding more oil if needed. Drain the patties on kitchen paper.
  6. When completely cool, wrap the individual patties in cling film, place in airtight containers, label and freeze. When ready to eat, defrost in the fridge overnight and reheat in the microwave until heated through. Serve in rolls or pita, with hummus, tomato slices and parsley.


  • Vegetarian Dairy-free
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