Chickpea Shawarma Burgers with Maple-Chili Roasted Butternut Squash
Chickpea shawarma burgers topped with maple-chili roasted butternut squash and a tahini sauce drizzle. These will be your new go-to veggie burger!
Yield: 6 servings
For the burgers
  • 2 cups chickpeas
  • 1 can white beans
  • 1 zucchini, grated
  • 1 large egg
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp oregano
  • ¼ – ½ tsp red pepper flakes
  • Salt and black pepper, to taste
For the maple-chili roasted veggies
  • 1 lb butternut squash, peeled and cut into ½-inch cubes
  • 1 lb mixed heirloom cherry tomatoes, halved if large
  • ¼ cup maple syrup
  • ½ tsp red pepper flakes
  • Salt and black pepper, to taste
For the tahini sauce
  • 1 cup whole milk Greek yogurt
  • 2 tbsp tahini
  • ½ tsp kosher salt
  • ½ tsp black pepper
For burger assembly
  • 6 brioche buns, halved
  • butter lettuce, to garnish
  1. To make the burgers, heat oven to 375.
  2. In the bowl of a food processor, combine the chickpeas, white beans, zucchini, egg, cumin, coriander, oregano, and red pepper flakes along with salt and black pepper to taste. Pulse until well combined and mostly pureed. Divide into 6 patties and place on a parchment-lined baking sheet. Bake at 375F for 30 minutes. Remove from the oven and set aside. Increase oven temperature to 400F.
  3. For the maple-chili roasted veggies, toss the butternut squash, cherry tomatoes, maple syrup, and red pepper flakes together in a large bowl. Spread on a second parchment-lined baking sheet in a single layer. Season to taste with salt and black pepper. Bake at 400F for 25 minutes.
  4. For the tahini sauce, whisk together the greek yogurt, tahini, salt, and black pepper.
  5. To serve, top each of the bun bottoms with a burger. Top with a butter lettuce leaf, a spoonful of the maple-chili roasted veggies, and a drizzle of the tahini sauce. Serve warm.
An Eats Well With Others Original
Recipe by Joanne Eats Well With Others at