A great replacement for a burger and great companion to sautéed veggies and salads.
3.5 cups carrots – peel and rough chop
1 can chickpeas, drained and rinsed
1 small onion, roughly chopped
2 tbsp tahini paste, plus 1 tsp to serve
1 tsp ground cumin
3 tbsp olive oil
1/2 panko crumbs (or bread crumbs)
zest 1 lemon, plus 1 tsp juice
Put carrot, chickpeas, onion, 2 tbsp tahini, cumin and egg in food processor. Whizz to a thick paste, then scrape into a large bowl. Add panko crumbs, lemon zest. Add seasoning, then mix together well with your hands.
Divide the mixture into 8, then using wet hands shape into burgers. Cover and chill until serving.
These can be cooked in a fry pan with olive oil (5 mins per side) or placed in the oven for 25 mins at 350 – flipping once.
I doubled the batch – cooked them, cooled and then put them in the freezer taking one or two out as I need them for lunch. I server mine over sautéed veggies with a tablespoon of greek yogurt on top!