Total Time
Prep 10 mins
Cook 15 mins

This burger is so delicious, you will not miss the meat, promise! Here's a tip: If you don't want this patties to fall apart, you absolutely need to make a rough chop while processing, also try making thinner patties.

Ingredients Nutrition


  1. Peel the carrots, grate them coarsely and set them aside.
  2. Peel and roughly chop the garlic.
  3. Drain and rinse the chickpeas and put them into a food processor with the garlic, ground spices, salt and pepper. Slightly process to obtain a rough paste then add the carrot, egg, and flour and process briefly until evenly mixed but slightly rugged.
  4. Heat the oil in a frying pan and divide the mixture into 8. Fry in batches for 2–3 minutes on each side, until golden, then drain on kitchen paper.
  5. Keep opened chickpea can to cut round shapes in bread slices. Toast each slice in toaster or in frying pan.
  6. Serve with slices of tomato and red onions and mayonnaise.


Most Helpful

My daughter has celiac disease so, I use two tablespoons of cornstarch non-GMO in place of flour. Also just increase the spices a bit and not served on a bun. Served in lettuce wraps. Thanks for a nice change from the frozen store stuff. (Oh, when you drain your chickpeas, toast them in the oven before you grind them up.)

johninjun May 31, 2011

This recipe is yummy. I must admit, I eyeballed the quantities and had leftover chick peas so I just did the burger for one. But the proportions appeared to work, and the burger was done just right. I love the spice combinations, but I did sub purple onion for the garlic.

I did another modification too for vegan and gluten free. Chick pea flour in place of regular flour. I actually prefer this to regular wheat flours- somehow it makes it crispier. I used some EVOO and water in place of the egg.

If you want, on the side you could do yogurt with mint. Genius! So yummy. I'll be glowing all day it was so good.

lwirtanensiloy May 02, 2011

This is easy and tasty, but mine tried to fall apart, too. I think it's because the carrots give so much liquid. So I would make them by stirring in some oats rather than blending in flour to help bind them. When I cook the other half of what I made recently, I think I will drop the patties into some breadcrumbs and then be sure to start the cooking on high heat to make a good 'skin' on the bottom. Still, the flavor and nutrition are great. I served these under sauteed onions with a bit of cheese, plus some flavored ketchup (added curry, onion, and garlic powders with some pepper and coriander), along with some cous cous rather than as sandwiches.

Meredith C-ville January 14, 2009

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