Vegan burgers

I love these burgers. I used to be vegetarian and some days I really don't fancy meat. When I got this mixture working I was so happy because my husband actually likes these ones. We have these at least once a week.

This recipe was the thing that started this blog. A few ladies at my husband's work were after the recipe when the smell of his leftovers at lunch got them asking what he was eating. Then I figured, I have to find a way to share what I am making.

I love how cheap, healthy and easy these are. They are also great reheated the next day. You can swap out the carrots for courgettes if they are in season.

You can do them in buns or we love them with a few homemade roasted potato bites and a salad.

Ingredients

1 can chickpeas

3 small or 2 large carrots

½ red onion

1 teaspoon crushed garlic

2 teaspoon mixed herbs

2 teaspoon oregano

3 teaspoons ground paprika

1 teaspoon ground cumin

1 teaspoon tahini (optional)

Pinch of salt and ground black pepper

Flour to bind

Breadcrumbs (I like to use panko but any will do)

Seaseme seed (optional)

Method

1. Chop the onion finely.
2. Grate carrots and squeeze to remove juice, I use a sieve - set aside
3. In a frying pan with some oil cook the onion, once brown add garlic and mixed herbs and oregano. Then add the paprika, cumin, salt, and pepper. Add the grated carrot to dry it out a little. Take off the heat
4. Drain and wash chickpeas, add to frying pan mix and stir to combine.
5. In a food processor blend the mixture from the frying pan at this stage adding the tahini if you want it. I have to do it in 3 lots because my food processor is small.
6. In a bowl, mix the ingredients adding flour until the mixture sticks nicely together.
7. Then form into balls and flatten and coat in breadcrumbs and sesame seeds. At this stage, you can set aside in the fridge if you want to cook them later, or you can go straight to the frying pan. 
8. Fry in a frying pan.