Almond, Carrot & Chickpea Veggie Burgers

Almond, Carrot & Chickpea Veggie Burgers! So so delicious, perfect for when you just want to sink your teeth into something! #veggieburger #veganburger

Sometimes all you want is to sink your teeth into something.

That something has to be juicy, flavourful, and I need to be able to bite directly into it – no knives and forks please.

Have you ever had that feeling? I have, and usually when it comes around, it’s meant to be satisfied. Enter veggie this burger. Your get a delicious flavour from the rosemary, a delicious saltiness form the olives, and a meaty-ness from the almonds and chickpeas.

Bonus points if you also make a side of my crispy oven-baked sweet potato fries – recipe here!

Almond, Carrot & Chickpea Veggie Burgers! So so delicious, perfect for when you just want to sink your teeth into something! #veggieburger #veganburger

Almond, Carrot & Chickpea Veggie Burgers
 
Author:
Recipe type: Gluten Free, Vegan
Serves: 6 patties
Ingredients
For the Burgers
  • ½ cup almonds
  • 1 small red onion
  • 2 cloves of garlic
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh rosemary leaves
  • 1 medium carrot, roughly chopped
  • 1 can chickpeas, drained and rinsed
  • 1 lemon, juiced
  • 2 tablespoons tahini
  • 1 tablespoon smoked paprika
  • ¼ teaspoon cumin seeds
  • 1 tablespoon chia seeds + 3 tablespoons water, set for 10 minutes
  • 2 tablespoons kalamata olives, pitted and chopped
  • Salt + pepper, to taste
Burger Sauce
  • 4 tablespoons tahini
  • 1 teaspoon tamari
  • ½ teaspoon turmeric
  • 2 teaspoons smoked paprika
  • 1 clove garlic
  • Pinch cayenne (optional)
Options for Topping the Burgers
  • 4-8 buns of choice (I used gluten free, but spelt would also be delicious!)
  • Large lettuce leaves (if not using buns)
  • Sliced avocado
  • Sunflower or radish sprouts
  • Sliced tomatoes
  • Sauerkraut
Instructions
For the Veggie Burgers
  1. Pre-heat your oven to 160ºC/320ºF and line a line a baking tray with baking paper.
  2. In a food processor, blend your almonds until they’re like course tiny breadcrumbs. Remove from food processor and set aside, then add the onion, garlic, fresh thyme, and carrot into the food processor and blitz until chopped into small pieces.
  3. Add your drained chickpeas, lemon juice, paprika, and cumin and process everything until mixed but still retaining texture.
  4. Scoop this into the bowl with the ground almonds and the chia seed gel, olives, salt, and pepper, stirring everything together until evenly mixed. Taste and adjust any seasoning.
  5. Shape into 8 patties, packing firmly, and place on the baking tray.
  6. Bake for 15-20 minutes, then carefully flip and bake for another 20-25 minutes, until golden and slightly crispy. Remove from oven and let cool slightly before removing.
  7. While the burgers cooling, make the sauce and toast the buns, if using.
For the Burger Sauce
  1. Simply blend all the ingredients together in a small food processor until creamy and delicious. Alternatively you could whisk by hand, making sure to finely mince the garlic first.
Assemble
  1. If using buns, slice them in half length-wise and spoon some burger sauce on the bottom half, them place one veggie patty on top. Top with more sauce if desired, some sliced avocados, tomatoes, sprouts, and sauerkraut.
Almond, Carrot & Chickpea Veggie Burgers! So so delicious, perfect for when you just want to sink your teeth into something! #veggieburger #veganburger

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