Carrot, chickpea & tahini patties

Trying to find a half-decent vegetarian burger can be a joyfully frustrating task. The joy comes in the sheer variety of flavour combinations available (it’s amazing what can happen once released from the grip of seasoned flesh); the frustration is in finding the right one. I’m still searching, but this recipe is an adequate placeholder for now.

Ingredients (yields 4-6 patties)

Carrots (x2 large)
Chickpeas (x1 can)
Wholemeal bread (x2 slices)
Onion (x1)
Tahini (x2 tbsp)
Egg (x1)
Lemon (x1)
Sesame seeds (x2 tbsp)
Cumin (x1 tbsp)
Olive oil
Salt (to taste)
Pepper (to taste)


1. Grate, blitz, chop, rinse, and then grate again: Prepare the ingredients by: (1) peeling and grating the carrot(s) into a bowl; (2) toast the bread (well) and blitz (or grate) until you have breadcrumbs; (3) roughly chop the onion; (4) rinse the chickpeas under cold water, and; (5) grate off the zest of one lemon.

2. Round 1 of patty construction: Add about a third of the grated carrot, the rinsed chickpeas, the roughly chopped onion, the tahini, cumin and egg to a large bowl.

Then blitz until it forms a thick paste.

3. Round 2 of patty construction: Add some olive oil to a frying pan, along with the rest of the grated carrot. Cook the carrot on a medium heat until soft and golden (around 7-10 minutes).

4. Round 3 of patty construction: Add the cooked carrot to the bowl with your thick paste, along with the breadcrumbs, lemon zest and sesame seeds. Season to taste with salt, pepper, and lemon juice.

Mix everything together with your hands.

When combined, shape into patties (x4 large; x6 medium).

5. Cook the burgers: Add some olive oil to a frying pan and fry the burgers until crisp and golden on each side. Takes about 5 minutes per side.

6. Serve and savour: They can be eaten with a salad, or in the more conventional burger-style for those bereft of inspiration (as I am so wont to be).


2 thoughts on “Carrot, chickpea & tahini patties

  1. Hi Orlando,

    Sounded like a tasty recipe. I gave it a shot (but w/ soaked – 12 hours – then boiled – 1 hour – chickpeas instead of canned). Very good. Then I made a second batch with added mint leaf and fresh Chinese parsley aka coriander and that gave it a nice added zing.

    Give that a shot when trying this out again.

    Keep the recipes coming…. Thanks.


    1. Hi Hassan

      Hats off for doing the ‘peas properly! I’m sure the payoff in terms of taste is immense.

      Excellent idea to add the mint and coriander. Both must complement the lemon very well; will give it a shot next time.

      I still owe you another visit!


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