CARROT AND CHICKPEA BURGER
The Carrot and Chickpea Burger is a light, flavourful and protein-rich vegan meal that’s both satisfying and easy to prepare. Combining earthy chickpeas with naturally sweet grated carrot and seasoned with cumin, this patty delivers an excellent balance of soft texture and mild spice. Bound with chickpea flour and finished with salt and pepper, the result is a gluten-free and high-fibre burger that holds together beautifully and cooks up golden in minutes. It’s ideal for busy weeknights, casual weekend meals or as a meal-prep staple. Serve it in a wrap, on a wholegrain bun or paired with a side salad for a complete and nutrient-dense dish. Naturally dairy-free and customisable with herbs or vegetables, this burger works for a wide range of dietary needs and is freezer-friendly for added convenience.
RECIPE CATEGORY
Lunch, Dinner, Main Course
SERVING SIZE
1
CUISINE
Middle Eastern
PREPARATION/TECHNIQUES
Pan-Fry, 5 Ingredients or Less, Prepared in Advance
OCCASION/HOLIDAY
Backyard BBQ, Casual Dinner, Picnic, Spring
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Wheat / Gluten-Free, Healthy, Quick & Easy, High Fibre, Low Fat, Dairy-Free
DISH TYPE
Hamburger
INGREDIENTS
There are the following ingredients for Carrot and Chickpea Burger:
- ¼ cup grated carrot
- ¼ cup chickpeas, mashed
- 1 tbsp chickpea flour
- ½ tsp ground cumin
- Salt and pepper to taste
- 1 tsp olive oil (for pan-frying)
FULL NUTRITIONAL INFORMATION
- Calories: 266.9 kcal
- Saturated Fat: 1 g
- Sugar: 7.3 g
- Fiber: 7.7 g
- Fat: 8.2 g
- Carbohydrate: 38.1 g
- Sodium: 207.1 mg
- Protein: 12 g
- Calcium: 51.3 mg
- Iron: 3.3 mg
- Potassium: 518.1 mg
PREPARATION
These steps are followed for the preparation of Carrot and Chickpea Burger:
- Grate The Carrot: Grate fresh carrot using the fine side of a box grater and lightly squeeze to remove excess moisture.
- Mash The Chickpeas: In a mixing bowl, mash the chickpeas with a fork until mostly smooth, with a few small chunks for texture.
- Combine The Ingredients: Add the grated carrot, chickpea flour, ground cumin, salt and pepper to the mashed chickpeas. Mix thoroughly until well combined.
- Let The Mixture Rest: Allow the mixture to rest for 3–5 minutes to give the flour time to absorb moisture and firm up the patty base.
- Shape The Patty: Using clean hands, form the mixture into one compact patty. If it’s too soft and add a touch more flour.
- Cook The Burger: Heat olive oil in a non-stick pan over medium heat. Add the patty and cook for 3–4 minutes per side until golden and crisp.
- Serve Warm: Remove from heat and serve hot on a bun, in a wrap, or with a vibrant salad.
PREP TIME
6 minutes
COOKING TIME
8 minutes
TIPS
- Drain Chickpeas Thoroughly: Dry chickpeas with a paper towel after rinsing to prevent a soggy texture.
- Don’t Skip Resting Time: Letting the mixture rest improves the texture and binding.
- Cook On Medium Heat: Avoid high heat to prevent the outside from burning before the inside cooks through.
- Use A Firm Spatula: This helps with flipping without breaking the patty.
- Grate Carrots Finely: Finer shreds cook more evenly and bind better.
VARIATIONS
- Add Herbs: Fresh parsley or coriander can lift the flavour and add freshness.
- Zesty Twist: A splash of lemon juice or zest gives brightness to the patty.
- Add Garlic: Mix in a pinch of garlic powder or a small clove of minced garlic.
- Heat Boost: Stir in a pinch of cayenne or chopped green chilli.
- Bulk It Up: Add 1 tbsp cooked quinoa or millet for extra bulk and nutrients.
- Cheesy Note: Add 1 tbsp nutritional yeast for a savoury umami boost.
PREPPING AND STORAGE
- Make Ahead: Prepare the mixture ahead and store in the fridge, covered, for up to 24 hours before cooking.
- Refrigerate Cooked Patties: Store in an airtight container in the fridge for up to 3 days.
- Freezing Uncooked Patties: Freeze shaped patties on a tray, then transfer to a freezer-safe container. Use within 1 month.
- Reheat Options: Reheat gently in a pan over low heat or in a 180°C oven until heated through. Avoid microwaving to preserve crisp texture.