A delicious veggie burger with chickpeas, carrot and tahini. The chickpea burgers are easy to make and delicious on a sandwich or just like that with a meal.

Chickpea carrot burger | insimoneskitchen.com

Chickpea burgers with carrot

To be honest, I thought, are these carrot burgers or chickpea burgers? Because so much carrot goes into them that both terms could actually apply. The original recipe comes from the BBC Good Food site and I just knew I wanted to make it.

To make the chickpea burgers you need the following things:

  • Carrots (750 gr, grated)
  • Chickpeas, 400 gr from a can, rinsed and drained well
  • onion
  • tahini
  • lemon
  • cumin
  • panko
  • egg
  • sesame seeds

And in addition, make a dressing for it with yogurt as a base. If you’re not into yogurt, you can also stir in some mayonnaise. That gives a creamier effect but also more calories. It just depends on what you think is important… 🙂

Chickpea carrot burgers | insimoneskitchen.com


By now, the veggie burger is well established. If you walk into the stores you will be hit with it. But if you look at the ingredients on the packaging, it does not necessarily make you happy. The veggie burgers you can buy in the supermarket are not necessarily healthy. Many people make the mistaken assumption that a veggie burger would always be better than a meat burger. So that is pertinently untrue. Apart from the fact that I am not anti-meat, I am anti (fake) meatburger.

How much tastier is it to just make these delicious chickpea burgers yourself at home? It’s not complicated and at least you know exactly what goes into them. No crazy e-numbers to consider.


Just a few tips if you are going to make the chickpea burgers. First, there is a lot less binding in these burgers, if you compare it to a meat burger. That means you have to handle them with a little more policy. Turn them carefully and don’t make them too big. The bigger you make the burgers the sooner they fall apart.

I didn’t find it too bad with these burgers, but be careful not to let the chickpea burgers fall in half when flipping them. They are just as tasty but look a little less charming on your plate.

Serve with

Next, serve the chickpea burgers with the yogurt dressing and it is also delicious to top them with mashed avocado. How much you need depends a bit on the size of your avocado. I used one so you get a thinner layer than you see here in the picture. Two avocados for six burgers is more realistic.

Other than that, of course, you can put whatever you like on it. Here we used caramelized red onion, lettuce and chili sauce.

Chickpea burger with carrots

Chickpea burgers with carrots

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Super tasty vegetarian burger with loads of veggies
Decorative clock showing preparation time
Cooking time 30 minutes
Total time 30 minutes

6 burgers


  • 750 gr carrots grated
  • 400 gr chickpeas drained and rinsed
  • 1 small onion roughly chopped
  • 2 tbsp tahin
  • 1 tsp ground cumin
  • 100 gr panko (Japanese breadcrumbs)
  • 1 egg
  • 3 tbsp olive oil
  • zest of 1 lemon
  • Buns to serve on
  • lettuce red onion, avocado, chili sauce for serving
  • 3 tbsp sesame seeds

  • Place 1/3 of the grated carrots in a food processor with the chickpeas, onion, 2 tbsp of the tahin, cumin and egg.
  • Mix it into a thick paste and place in a large bowl
  • Heat 1 tbsp of the oil in a large frying pan and bake the rest of the carrot for 8-10 minutes. Keep stirring until the carrot is cooked. It will turn slightly more yellow.
  • Add the cooked carrot to your earlier mixed paste with the panko, lemon zest and sesame seeds. Add pepper and salt to taste and mix it well with your hands.
  • Divide the mixture in 6 and shape it with wet hands into burger patties. Cover and leave in the fridge until you need it.
  •  Bake the burgers for 5 minutes on each side or until golden and crispy
  • Serve the burgers on roasted buns and decorate with the lettuce, onion, avocado and chili sauce for serving.

Nutrition Information per portion

Calories: 360kcal | Carbohydrates: 46g | Protein: 12g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 227mg | Potassium: 711mg | Fiber: 10g | Sugar: 11g | Vitamin A: 20948IU | Vitamin C: 10mg | Calcium: 162mg | Iron: 4mg


The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

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How I took the photo

If you’re fond of shooting darker images than using a dark background is key. I’ve seen people attempt to shoot a really dark picture with either a white yogurty subject or with a white backdrop. That won’t give you the result you’re looking for. So dark background and dark subject helps.

In this case the light was coming from the side and a little bit from behind (the background wasn’t all that high so some stray light came over the backdrop and on to the subject). In post processing in Lightroom I increased the contrast and added a small vignette to the frame, making the edges appear darker.

Tehnical details: Canon EOS 5D mark IV, 100mm f2.8 macro. Setting 1/25s at f4.5 Iso 160. On a tripod of course.

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Simone van den Berg

Food blogger from the Netherlands. Loves good food. Likes to create healthy and easy recipes for daily use, but also loves the occasional sweet dish. Lives in the Netherlands with her two cats; Humphrey and Buffy. Profession: Food photographer, food blogger, recipe developer and nutritionist