Reviews Add Rating & Review
Back to Carrot-Chickpea Burgers All Reviews for Carrot-Chickpea Burgers - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 40 mins total: 1 hr Servings: 4 Carrot-Chickpea Burgers
Ingredients Ingredient Checklist 1/4 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 1/2 cup cooked white rice 1/2 cup panko breadcrumbs 1 large egg 3/4 cup packed chopped fresh cilantro, plus leaves for serving 1/2 cup full-fat Greek-style yogurt Little Gem lettuce, for serving
Gallery Read the full recipe after the video.
Recipe Summary prep: 40 mins total: 1 hr Servings: 4 Carrot-Chickpea Burgers
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 40 mins total: 1 hr Servings: 4
Recipe Summary
prep: 40 mins total: 1 hr
Servings: 4
prep: 40 mins
total: 1 hr
prep:
40 mins
total:
1 hr
Servings: 4
4
Carrot-Chickpea Burgers
Carrot-Chickpea Burgers
Ingredients
Ingredients
- 1/4 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 1/2 cup cooked white rice 1/2 cup panko breadcrumbs 1 large egg 3/4 cup packed chopped fresh cilantro, plus leaves for serving 1/2 cup full-fat Greek-style yogurt Little Gem lettuce, for serving
Directions
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.
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.
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.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Carrot-Chickpea Burgers
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Carrot-Chickpea Burgers
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
