Carrot & Chickpea Burgers
These punchy protein-packed burgers not only provide four different sources of plant-based protein — including quinoa, chickpeas and tofu — they’re also so easy to bring together. If you’ve got friends or family coming over, this is a great recipe to prepare ahead of time, as you can store them in the fridge (or freezer) until needed.
- Prep time
- 17 min
- Cook time
- 55 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3.5 oz quinoa
- 2 carrots
- 8.5 oz canned chickpeas
- 0.5 block firm tofu
- handful of coriander
- handful of hazelnuts
- 1 lime
- 1 tablespoon harissa paste
- 2 teaspoons cumin seeds
- 1 teaspoon fine sea salt
- drizzle of olive oil
Instructions
- 1
Tip the quinoa into a small saucepan, pour in 200ml / 7 fl oz of water and add a pinch of salt. Bring to the boil, then reduce the heat and cover with a lid; simmer for 8–10 minutes until just cooked. Set aside (with the lid on) to cool to room temperature before using.
- 2
Preheat the oven to 180°C fan / 390°F. Add the cooked quinoa, carrot, chickpeas, tofu, coriander, hazelnuts, lime zest, harissa paste, cumin seeds and 1 teaspoon salt to a food processor; blitz until you have a coarse paste that holds together.
- 3
Shape the mixture into 8 burgers, place on a baking tray without baking parchment and drizzle with a little olive oil. Put the tray in the oven and cook for 25–30 minutes until golden. Cool briefly before serving — this will help them hold their shape.
- 4
To serve with the garnishes (if using), mix together the coconut yoghurt, lime juice and a pinch of salt in a small bowl; divide the yoghurt between the buns, along with the cucumber, tomato, lettuce and burgers.