This is a pretty killer combination for a veggie burger in my opinion. Carrots, chickpeas, tahini (sesame butter), lemon, and cilantro. It's really delicious and will bring any burger lover over to the veggie side. In my opinion, thse burgers pair perfectly with some Sriracha and avocado either stuffed into a bun or wrapped up in some lettuce. Since they take a bit of work, I recommend doubling the recipe and saving the leftovers.
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- 1 tsp. olive oil
- 2 cups carrots, grated
- 1/2 cup onion, chopped
- 2 U garlic cloves, chopped
- 1.33 cups canned chickpeas, rinsed and drained
- 1 tbsp. tahini
- 2 tsp. cumin
- 1/2 U lemon, juice
- 1/4 cup cilantro
- 1 U egg
- 3 tbsp. Panko breadcrumbs
- 4 tsp. sesame seeds
Heat the olive oil in a skillet over medium heat. Add 3/4 of grated carrots, onion, and garlic. Cook for 7-8 minutes until just tender.
Add the cooked carrots, onion, and garlic to a food processor along with the remaining raw carrots, chickpeas, lemon, tahini, cumin, and cilantro. Pulse until well combined but not so much that a paste forms. It should still be a bit chunky.
Add the egg, breadcrumbs, and sesame seeds. Stir together.
Divide into patties.
Lay flat on a baking sheet covered with cooking spray. Bake for 15 minutes. Flip over and bake for 10 more minutes.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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