Spicy Chickpea Burger With Spinach & Spiralized Carrot

This chickpea patty recipe can be altered depending on what veggies you have in. If you want to add grated carrot to the burger, or even crumbled feta cheese it would make a great addition. 

The Recipe for the patties makes 3-4 small patties, so if you only need one burger, the rest can be refrigerated and kept to add to a salad, or a pitta wrap, or even another burger later in the week.


  • 1 Tin of Chickpeas Drained (Approx 200g)
  • 2 Shallots, Diced
  • 2 tbsp of Tahini
  • 2 Cloves of Garlic, Finely Chopped

Good Pinch of: 

  • Ground Cumin
  • Ground Coriander
  • Turmeric
  • Ginger
  • Chilli Flakes
  • Ginger
  • Salt & Pepper
  • Fresh Basil Leaves
  • 2 tbsp of Olive oil
  • Rice Flour or Wholemeal Flour to Dust

For The Stack:

  • 1 Wholemeal Bun (I Used Seeded Rye & Wholemeal)
  • 1 Large tbsp Houmous
  • Handful of Fresh Spinach
  • 1 Small Carrot for Spiralizing
  • Natural Yogurt (optional if not vegan)


  • Preheat the oven to 180˚C 
  • In a small pan on a medium heat, drizzle a tsp of olive oil, then cook the diced onion for around 4 minutes, then add the garlic and cook for another 1 minute. Take off the heat
  • In a blender, add the onion and garlic, the drained chickpeas, two tbsp of olive oil, tahini, and all the spices and pulse until all mixed together.
  • Take the mix out of the blender and make three-four small round patties then really lightly coat in the flour.
  • Drizzle a little olive oil on a pan, place the patties on and cook for around 30 minutes in the oven, add another 5 minutes if you would like them a little crispy on the surface


To Assemble the Stack

  • Slice a wholemeal bun in half and lightly toast
  • Spiralize a small carrot (grate if you don't have a spiralizer)
  • Spread a large dollop of houmous on top, add the chickpea patty, a little spinach, and the spiralized noodles
  • If you are not vegan, I recommend adding a little natural yogurt with a sprinkle of lemon juice
  • Enjoy!