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Carrot, Coriander and Chickpea Burgers
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins

These carrot, coriander and chickpea burgers are a fantastic alternative to the store bought vegetarian burgers. 

Course: Main Course
Cuisine: British
Keyword: burger, carrot, chickpeas, coriander, vegetarian
Servings: 4 burgers
Author: Emma Walton
  • 240 grams chickpeas in water drained weight
  • 3 carrots
  • ½ large white onion
  • 1 tsp ground cumin
  • 1 handful coriander fresh, including stalks
  • 1 lemon juice only
  • 1 cup breadcrumbs or 4 slices of wholemeal bread
  • 4 burger buns
  • salad to serve
  1. Prepare your working area by rubbing a little oil on a baking sheet and place to one side.
  2. Next using either your hands or a food processor, turn the 4 slices of bread into bread crumbs / alternatively use store bought breadcrumbs.

  3. Place half of the breadcrumbs on a plate and put the other half in a large mixing bowl.

  4. Next grate the carrot and onion and place in a food blender along with the drained chickpeas and the egg.
  5. Pulse until a thick, chunky paste begins to form.
  6. Transfer the paste into the bowl of breadcrumbs.
  7. Chop the coriander finely and add to the bowl along with the cumin and lemon juice.
  8. Give the mixture a good stir until it is fully combined.
  9. Divider the mixture into four (or more if you want smaller burgers) and roll into balls.
  10. Next flatten the balls to make burgers or ‘patties.’
  11. Using the plate of breadcrumbs, dust the patties so that they are coated in breadcrumbs. Place straight on to the baking sheet and repeat for each burger.
  12. Chill the burgers for ten minutes whilst pre-heating the oven to gas mark 5.
  13. Once the burgers have firmed up in the fridge, cook in the centre of your oven at gas mark 5 (or 180C) for ten minutes on each side: or until the breadcrumbs have crisped up and the burgers and piping hot all the way through.
  14. Serve on the wholemeal buns with salad and your favourite condiments.