Denise says:

  • This vegetarian recipe is delicious served with nacho crisps. The carrot mixture is split so that a third is cooked resulting in a crispy texture.
  • Combined with fresh and dried coriander, these grated carrot and chickpea burgers or cakes can be served for a lunch/ light supper or as a filling snack. Alter the size and make them small and serve as a canapé if desired.
  • Preparation Time: 25 minutes plus 30 minutes to chill Cooking time: 20 minutes
  • Makes: 8


  • 800g grated carrot
  • 1 small red onion – peeled and chopped
  • 2 cloves garlic – peeled and roughly chopped
  • 1 400g tin chickpeas – drained
  • 1 tablespoon ground coriander
  • 1 large egg
  • 250g wholemeal plain flour
  • 3 tablespoons chives – roughly chopped
  • Salt and Pepper- to taste
  • 3 tablespoons vegetable/ rapeseed oil
  • 8 burger buns  - cut in half and toasted
  • 150g Guacamole
  • 2 large salad tomatoes - thickly sliced
  • Garnish: Sprigs of fresh coriander leaves
  • To serve: Nacho Crisps


  1. Place a third of the grated carrot into the food processor with the onion, garlic, chickpeas, coriander, egg and season well.
  2. Whizz to a paste and set aside.
  3. Heat 1 tablespoon of the oil and fry the remaining carrot for about 10 minutes stirring from time to time.
  4.  Add this cooked carrot to the whizzed paste. Stir in the flour and chopped chives and mix well. Check seasoning and adjust accordingly.
  5.  With wet hands, divide the mixture into 6 and shaped into equal balls.
  6. Cover and chill for 30 minutes.
  7. Preheat the grill or BBQ.
  8. Brush the carrot and chickpea burgers with the remaining oil and cook for about 5 minutes on each side or until golden and crisp.
  9. Spread the guacamole on the base of the burger buns, top with sliced tomato, add the cooked burger and garnish with sprigs of fresh coriander.