Almond, Carrot & Chickpea Veggie Burgers
Recipe type: Gluten Free, Vegan
Serves: 6 patties
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
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.
  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.
Recipe by Sprinkle of Green at