Carrot, Coriander and Chickpea Burger

Alright, I don’t often condone food superiority, but I can’t deny that I feel a little bit smug pulling out my beautiful, vibrant and flavour packed lunches amidst a table of dry shop-bought sandwiches and sparsely coloured salads in the office. Of course, it’s not a matter of nutritional superiority or security in assured cleanliness of my meals, but purely the sense of indulgence that comes with getting to eat unique and varied ingredients and not resorting to the same corner-shop quinoa bowl every day. I firmly believe we should always be excited about how we nourish ourselves and part of that is keeping things fresh and interesting where we can. As such, I love creating food that can be enjoyed in a variety of ways and this carrot, coriander and chickpea burger recipe are just one example of just that.

A simple recipe to batch cook, these burgers become so versatile when paired with different bases. You might eat them with a delicious brown rice salad, over a hearty lentil dhal or, as I’ve done in this recipe, bundled up in a wholesome wrap with plenty of veggies and creamy yoghurt or cashew cucumber and mint raita. The variation means that you can enjoy them in new and novel ways every day and always look forward to your packed lunches. It’s no wonder my tupperware is the envy of the office these days!


Makes 4 large burgers or 8 small ones (more like falafel)

  • 2 large carrots (grated)
  • 1 can of chickpeas (400g)
  • 2 tablespoons flour (spelt or buckwheat work)
  • 3 cloves of garlic
  • Juice from 1/2 a lemon
  • 1 tablespoon olive oil
  • 1 heaped teaspoon of coriander
  • 1 heaped teaspoon cumin
  • 2 heaped teaspoons ground paprika
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon hot chilli powder
  • 1 teaspoon mustard seeds
  • A handful of fresh coriander
  • Salt and pepper to taste

For the raita

  • 1/4 cup cashews (soaked in hot water for 20 mins, then drained)
  • 1/4 cup water
  • 1/4 cup fine grated cucumber
  • Juice of half a lemon
  • A handful of fresh mint
  • Salt to taste

For the wrap

  • 1 cup spelt flour
  • 1 cup warm water
  • Pinch of salt
  • Coconut oil for cooking

To serve

  • Rocket
  • Chopped red onion
  • Fresh red chillis


Pre-heat your oven to 180°C.

Place all your ingredients in a food processor and blend until smooth.

Using your hands (you can wet them slightly) shape the dough into burger patties and place on baking tray lined with parchment paper. Bake in the oven for 20-25 minutes, until the outside is firm and starting to crisp.

Remove from the oven and allow to cool for at least 5 minutes (these hold together best when cooled completely).

For the raita

Place the cashews, water, lemon juice, mint and salt in a blender and blend until smooth. Stir in the cucumber.

For the wrap

Place the flour and salt in a bowl and mix whilst gradually adding the water until a thin batter forms.

Bring a large round frying pan to medium-hot heat on the stove and grease with a small amount of coconut oil. Add a ladle-full of the batter to the centre of the pan and tilt the pan so that it spreads and cover the base thinly.

Cook for around 30 seconds until firm around the edges and it comes away from the pan easily. Then, carefully flip the wrap (you can toss it or just try to delicately turn it over) and cook for a further 30 seconds to one minute.

Transfer to a plate and repeat with the remaining batter.

To serve

Simply wrap up the burgers in the wraps with a spoonful of raita, a handful of rocket, chopped red onion and some red chillis if you like extra heat. Enjoy!

Need some more packed lunch inspiration? Try this sweet potato hummus paired with a broccoli, black bean, aubergine and pine nut salad. Such a winning combo!

Maxine Ali