These burgers are super easy to make. Carrots, chickpeas, fresh herbs, and a dash of liquid smoke ... can't go wrong with that. The liquid smoke brings that smoky barbecue flavor without the need for a grill and pumpkin seeds add a little bit of nuttiness and crunch. Serve these crispy burgers with any garnish of your choice, or forego the garnish and eat it in a salad.

Carrot and Chickpea Burgers [Vegan, Gluten-Free]

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  • 1/2 cup canned chickpeas, drained and rinsed
  • 1/2 cup carrot purée
  • 2 sprigs fresh rosemary
  • 1/4 cup raw, unsalted pumpkin seeds
  • 1/4 cup flax meal
  • 1 teaspoon liquid smoke
  • 1 teaspoon vegan Worchester sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon turmeric
  • 1 tablespoon tahini
  • 1 teaspoon salt
  • 1 tablespoon nutritional yeast (optional)
  • 1 cup bread crumbs
  • Olive oil, for frying


  1. Put your chickpeas, carrot purée, rosemary, pumpkin seeds, and flax meal into your food processor and pulse so that a few chickpeas are still whole, but everything is well ground into a dough-like substance. Or you can hand mash everything, which would produce a better consistency, however, it takes more time.
  2. Once your veggie burger mix has reached its desired consistency, transfer to a bowl. Add in your seasonings and mix until everything is well combined.
  3. Create small balls of the veggie burger mix and roll them into your breadcrumb mixture until they are well coated all around. Put aside.
  4. Heat a tablespoon of olive oil over medium heat in a large skillet or non-stick pan.
  5. Add your veggie burger balls to the heat and flatten them down a little with a spatula. Cook for about 5 minutes until the bottom is nice and browned.
  6. Flip the burger and cook for an additional 5 minutes or so, until both sides are crispy and golden brown.
  7. Serve on a bun with some of your favorite toppings.


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