METHODPop 1/3 of the carrots into a blender with the chickpeas, onion, tahini , cumin, and a large tablespoon of the yoghurt. Whizz it all into a thick paste.
Heat the oil and fry the remaining grated carrot until it’s soft, and then add it to the paste with the egg, breadcrumbs, lemon zest, lemon juice and sesame seeds. Season to taste.
Chill for ten minutes, then shape into burgers.
Cook either on a barbecue, or in a hot frying pan with a little oil. The burgers will need about two minutes on each side.
Serve with flatbreads, or with any type of burger bun. Use more of the natural yoghurt as a garnish.
Serves: 4
Preparation: 20 mins
Cooking: 10 mins
750g Albert Bartlett Highland carrots
400g tin of chickpeas
1 small onion, chopped
2 tbsp tahini paste
1 tsp ground cumin
1 egg
3 tbsp rapeseed oil
100g wholemeal breadcrumbs
Zest and juice of 1 lemon
150ml natural yoghurt
3 tbsp sesame seeds