Carrot-Chickpea Burgers

Prep Time:
40 mins
Total Time:
1 hrs

Try this easy plant-based main that will give a whole new meaning to burger night and is also just right for a casual Meatless Monday dinner. Egg, panko, and cooked white rice work together to bind chickpeas and grated carrots together into a sturdy, flippable patty. Minced garlic and cilantro boost the natural earthy flavors of this burger that doesn't need a bun. Serve with lettuce leaves for wrapping.


  • ¼ cup extra-virgin olive oil, plus more for drizzling

  • 1 tablespoon finely chopped garlic (from 3 cloves)

  • 1 cup grated carrots (from 2), plus more for serving

  • Kosher salt (we use Diamond Crystal) and freshly ground pepper

  • 1 can (15.5 ounces) chickpeas, drained

  • ½ cup cooked white rice

  • ½ cup panko breadcrumbs

  • 1 large egg

  • ¾ cup packed chopped fresh cilantro, plus leaves for serving

  • ½ cup full-fat Greek-style yogurt

  • Little Gem lettuce, for serving


  1. Heat 2 teaspoons oil in a skillet over medium. Add garlic; cook until fragrant, about 30 seconds. Add carrots; season with salt and pepper and cook, stirring, 1 minute. In a food processor, pulse 1 cup chickpeas, rice, panko, and egg to a paste.

  2. Add remaining chickpeas, carrot mixture, 1/2 cup cilantro, 1 teaspoon salt, and 1/4 teaspoon pepper; pulse to combine. Shape into four 3/4-inch-thick patties; refrigerate 20 minutes.

  3. Stir together yogurt, remaining 1/4 cup cilantro, and 1 teaspoon oil; season. Heat remaining 3 tablespoons oil in a large nonstick skillet over medium-high. Add burgers and cook until golden, 3 to 4 minutes a side. Serve over lettuce with more carrots, yogurt sauce, a drizzle of oil, and a sprinkle of pepper and cilantro leaves.

    Carrot-Chickpea Burgers
    Frank Frances
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