Chickpea and carrot burgers

Chickpea and carrot burgers

These plant-based burgers are absolutely delicious!

Recipe and styling by Claire Ferrandi 

Photograph by Dylan Swart

Chickpea and carrot burgers

Serves: 4

Ingredients

  • BURGER PATTIES

  • 2 x 400g tins chickpeas, drained and rinsed
  • 1 large carrot, grated
  • handful fresh coriander, chopped
  • handful fresh mint, chopped
  • ½ onion, peeled and finely chopped
  • 1 tsp ground turmeric
  • 1 tsp cumin seeds
  • 2 red chillies, seeded and finely chopped
  • olive oil, to brush
  • GARNISH

  • 4 hamburger buns, cut in half and brushed with olive oil
  • tahini/vegan mayonnaise (optional)
  • 1 – 2 large tomatoes, sliced
  • 1 red onion, peeled and sliced
  • handful fresh rocket
  • vegan cheese (optional)

Instructions

1

For the burger patties, line a baking sheet with baking paper. Set aside until needed.

2

Use a potato masher/stick blender to mash/blitz the chickpeas until semi-smooth. Add the carrot, coriander, mint, onion, ground turmeric, cumin seeds and chillies, and mix until well combined. Divide the mixture into 4 portions, then shape each ¼ into a tight ball before flattening it slightly to create a burger patty. Arrange the patties on the prepared baking sheet, then place in the freezer to firm up, about 30 minutes.

3

Light a charcoal fire and allow to burn to coals. Place a large skillet over the braai until warm to the touch.

4

Remove the burger patties from the freezer, and lightly brush each with olive oil. Place the patties on the warm skillet and braai until golden brown, 5 – 10 minutes per side.

5

While the patties are cooking, toast the hamburger-bun halves over the hot coals until slightly charred.

6

To serve, spread a layer of tahini/ vegan mayonnaise over the base of each burger bun. Top with a tomato slice, a few red-onion rings, a burger patty, fresh rocket and vegan cheese, if desired. Pop the burger-bun “lid” on each burger and enjoy!

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