Chickpea Veggie Burger with Barbecue Sauce

Carrot & Chickpea Burger with Barbecue Sauce Recipe

30 Minutes
Serves: 4
These delicious vegetarian chickpea and coriander burgers are made with grated carrot, chickpea, and red onion, flavoured with garlic, smoked paprika, cumin and fresh coriander. The spicy chickpea burger is place in a seeded roll with sliced tomatoes and a homemade barbecue sauce

Recipe Ingreds

Sauce

  • black pepper (to taste)
  • 0.5 tsp chilli powder
  • 0.5 tsp mustard
  • 1 onions
  • salt (to taste)
  • 0.5 stock cube veg
  • 25 grams brown sugar
  • 180 ml water
  • 2 tbsp white wine vinegar
  • 1 tbsp worcester sauce
  • 1 cloves garlic
  • 2 tbsp tomato puree
  • 1 tsp olive oil

Chips

  • 1 tsp black pepper
  • 0.5 tsp garlic salt
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 3 sweet potato

Burger

  • 2 carrots
  • 1 egg
  • 6 sprig fresh coriander
  • 3 cloves garlic
  • 75 grams gram flour
  • 1 tsp ground cumin
  • 10 grams lettuce
  • 1 red onions
  • 2 seeded rolls
  • 1 tsp smoked paprika
  • 1 tin tinned chickpeas
  • 1 tomatoes
  • salt (to taste)
  • 1 olive oil

Recipe with pictures Steps

Step 1

  • set the oven to 190C 375F or gas mark 5

Step 2

  • peel and chop the garlic

Step 3

  • make the barbecue sauce
  • add the oil to the pan
  • peel and chop the onion(s) finely
  • Add the onions to a pan
  • cook for a minute or two
  • add the garlic to the pan

Step 4

  • Add the chilli powder to the sauce
  • cook for a minute or two
  • remove from the heat

Step 5

  • boil the water and add to the stock cube
  • add the stock to the sauce

Step 6

  • add the Worcester sauce, tomato puree, vinegar, mustard, and sugar to the sauce
  • season with salt and pepper
  • cook until the sauce thickens (about 10 mins)
  • set a side

Step 7

  • peel sweet potatoes , cut into chips
  • combine the paprika, garlic salt and black pepper in a bowl
  • add the chips and oil to the bowl of spices toss the chips ensuring each chip is fully coated with the mixture place the chips on a baking tray
  • place in the oven
  • cook for 20 mins

Step 8

  • heat half the oil in the frying pan

Step 9

  • peel and finely chop the red onion
  • Add the onions to the frying pan and cook until soft

Step 10

  • peel and crush the garlic
  • add the garlic to the frying pan

Step 11

  • add the cumin and smoked paprika
  • fry for approx 1 minute to bring out the flavour of the spices

Step 12

  • peel and grate the carrots

Step 13

  • wash and finely chop the fresh coriander

Step 14

  • drain the chickpeas and wash

Step 15

  • place the chickpeas into the food processor
  • add the egg and salt
  • add the red onion mixture
  • blend together in the food processor

Step 16

  • empty the contents of the food processor into a large bowl
  • add the grated carrot, gram flour and coriander
  • leave for five minutes

Step 17

  • take a large spoonful of the mixture and with damp hands shape the mixture into burgers

Step 18

  • heat the remaining oil in the frying pan
  • add the burgers
  • fry till golden brown
  • flip a couple of times to ensure an even colour

Step 19

  • remove sweet potato chips from the oven

Step 20

  • cut the seeded bun in half
  • place a lettuce leaf on each bun
  • add a burger
  • add a couple of slices of tomato
  • top with barbecue sauce

Step 21

  • serve with the sweet potato chips

Step 22

  • if cooking extra for the freezer place remaining sauce into a freezer proof container leave to cool for 1 -2 hrs then place in the freezer

Step 23

  • if cooking extra for the freezer
  • cover a baking tray with cling film
  • add the burgers
  • cover with cling film
  • place in the freezer
  • leave for 24 hours
  • Remove the burgers from the freezer and store in a plastic bag

Recipe Utensils

  • 1 baking tray
  • 3 chopping board
  • 1 food processor
  • 1 frying pan
  • 2 Garlic crusher
  • 1 grater
  • 1 jug
  • 2 large bowl
  • 3 large knife
  • 1 sieve
  • 1 small pan

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How to make chickpea and coriander burgers

Fry the chopped red onions with the garlic, add the cumin and paprika set a side. Blend the chickpeas, eggs and red onion mixture, place in a bowl. Add the grated carrots, gram flour and chopped coriander to the chickpea mixture. Make into burgers and fry till golden brown. 

Why our chickpea burgers are the best

Carrot, chickpea and coriander are a great combination, what makes these burgers special is the addition of the cumin and paprika, giving them that extra spice. 

Spicy chickpea burger for dinner tonight 

These delicious burgers are quick to cook and very healthy making the perfect family meal, we complete our burgers by placing in a burger buns with homemade barbecue sauce, tomatoes and lettuce, serve with oven baked sweet potato chips. 

More Vegetarian burgers and patties

Butter Bean & Parsnip Patties with Green Salad

Mushroom & Lentil Burgers with Courgette Chips

Feta Cheese Fritters with Aubergine & Pistachio Rice

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