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Chickpea and carrot burgers (v)

Makes 8 small patties (I used 1-1/2 patties in each burger bun).

Food processor needed.

Allow 30 minutes or longer for chilling the burger mix before cooking.

Author: Adapted from Jamie Oliver's vegan burger.

Original post (with pictures) here.


1-1/2 cups cooked chickpeas (equivalent to a standard 375g tin, drained)

2 medium carrots, grated

3 tbsp whole rolled oats

3 tbsp flour

1 tbsp lemon juice

Pinch salt

1 tsp paprika

1/2 tsp onion powder (or substitute cumin or even garlic if you don't have onion powder)

Flour, extra, for coating if needed

Oil, for cooking

Salad and burger buns for serving


1. Combine the chickpeas, grated carrots and rolled oats in a food processor and process until well combined, although not fully smooth. Add the flour, lemon juice and seasonings and process until semi-smooth.

2. With wet hands, shape the mix into approximately 8 burger patties. Coat in extra flour if needed. Place on a plate or baking tray lined with non-stick paper and chill in the fridge for at least 30 minutes (I left mine for several hours).

3. Drizzle oil in a non-stick pan and heat to medium-high heat. Cook the burger patties for several minutes on each side, until golden and slightly charred.

4. Serve in a bun with salad and sauce to taste.