Lentil-Chickpea Veggie Burgers with Avocado Green Harissa

Ingredients (30)

• 1 carrot, peeled
• 1/2 medium yellow or white onion
• 3 garlic cloves
• 2 cups cooked green or brown lentils
• 1/2 cup cooked chickpeas
• 2 large eggs
• 1/2 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
• 1/2 teaspoon fine-grain sea salt
• 1/4 teaspoon freshly ground black pepper
• *Oat flour (can be easily made from oats, see step 1) or flour of choice, for dusting
• High quality vegetable 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)
• 3 jalapeños, seeded and coarsely chopped (save seeds if you want extra-spicy harissa)
• 2 tablespoons fresh lemon juice (about 1 small lemon)
• 1 garlic clove
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon fine-grain sea 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