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Carrot and Chickpea Burgers

Name: Carrot and Chickpea Burgers
Prep time: 25 min
Cook time: 10 min
Yield: 6
Ingredients: 750g carrots, peeled & grated; 410g chickpeas, drained and rinsed; 1 small onion roughly chopped; 4tbsp tahini paste; 1tsp tahini paste to serve; 1tsp ground cumin; 1 egg; 1 cal spray oil; 60g wholemeal breadcrumbs; 1 lemon zest; 1tbsp lemon juice; 3tbsp seasame seeds; 150mls low fat natural yogurt (60 kcals or less - per 100g); 6 wholewheat burger buns or baps (60g each); 1tbsp Alfalfa Sprouts (Optional)

Vegetarian

If you love a good Burger, whip this one up for a healthy alternative!

Preparation Time	25mins
Cooking Time	10mins
Level	Medium
Serves	6
Bites	1

Ingredients

750g carrots, peeled & grated

410g chickpeas, drained and rinsed

1 small onion roughly chopped

4tbsp tahini paste

1tsp tahini paste to serve

1tsp ground cumin

1 egg

1 cal spray oil

60g wholemeal breadcrumbs

1 lemon zest

1tbsp lemon juice

3tbsp seasame seeds

150mls low fat natural yogurt (60 kcals or less - per 100g)

6 wholewheat burger buns or baps (60g each)

1tbsp Alfalfa Sprouts (Optional)

Method

Put a third of the carrot in a food processor with the chickpeas, onion, two tablespoons of tahini, cumin and egg. Pulse it until you have a thick paste and transfer into a large bowl.

Spray oil in a large non-stick frying pan over a medium heat. Add the remaining carrot and cook for 8-10 minutes, stirring until the carrot is softened.

Add the cooked carrot to the paste with the breadcrumbs, lemon zest and sesame seeds. Season with salt and pepper and stir everything together.

Using your hands, shape the mixture into six burgers – cover and chill until serving.

Mix the yogurt with the remaining tahini and lemon juice, then chill.

Heat a non-stick frying pan over a high heat and spray the burgers with oil each side. Cook the burgers on each side, until golden and crisp.

Meanwhile, toast the burger buns or baps, serve with some lemony sesame yogurt, salad and alfalfa sprouts (optional).