Main Dishesdeliciouslyella
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.
👥 8 Servings⏱️ Prep & Cook: 55 min🔥 Cook: 55 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●food processor
- ●oven
- ●bowl
📝 Preparation Steps
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.
quinoa3.5 oz
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.
quinoa3.5 ozlime1harissa paste1 tablespooncumin seeds2 teaspoons
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.
lime1
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...