Chickpea Burgers with Mint Tahini Carrot Slaw (Recipe Inspired by THE BOOK OF LONGINGS)

I never thought I could love a meatless burger so dang much, but these Chickpea Burgers with Mint Tahini Carrot Slaw have stolen my heart.

But, in the words of Chandler Bing: Could the name of this dish BE any longer?!? Sheesh.

This book-inspired recipe is a bit of a wild card for me. If you’ve been following my blog for awhile, you’ll have noticed that vegetarian meals aren’t my go-to cuisine, despite a few recent additions.

Now, full disclaimer: these chickpea burgers are not supposed to be like meat. Or taste like meat. Or have the texture of meat.

NOTHING HERE IS LIKE MEAT.

The chickpea burgers bring a distinct flavor of their own, full of exotic spices and great crunchy texture, with a slight nuttiness from being lightly fried in olive oil.

If you’ve ever eaten Middle Eastern cuisine, particularly kibbeh, you’ll find the taste mildly familiar.

However, the real star of the show is the Mint Tahini Carrot Slaw. It’s a recipe that I pieced together on the fly, and I can’t believe how well it works with the burgers.

Tahini is a new culinary purchase for me. I’ve had this sesame seed paste before in hummus and some pastries, but this was my first time cooking with it.

Its earthy, distinct flavor is perfect in the lemon-yogurt dressing poured over crunchy shredded carrots, freshly chopped mint, and bright red craisins.

Pile the Mint Tahini Carrot Slaw high and deep on the top of the chickpea burgers; you want lots of that crunch and tang in every bite.

You can serve the burger and slaw on a bun (because, when are carbs not welcome in my home??), or you can just eat the burger topped with the slaw. I’ve had this dish both ways, and it was delicious both times.

Even if you’re a die-hard carnivore like me, you’re going to love these Chickpea Burgers with Mint Tahini Carrot Slaw.

And, all your vegetarian friends are going to love you for finally serving them a veggie meal that’s not a boring old salad or heavy pasta dish.

Honestly, this may be the most flavorful meal I’ve ever made, apart from my Moroccan B’stilla Pie. I guarantee it will have everyone running back to the kitchen for seconds.

Chickpea Burgers with Mint Tahini Carrot Slaw

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr

Servings 4 burgers with slaw

Ingredients

  

MINT TAHINI CARROT SLAW INGREDIENTS

• 3 cups grated raw carrot
• 1/4 cup Greek yogurt
• 1 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp apple cider vinegar
• 2 tbsp extra virgin olive oil
• 1/4 cup fresh mint, chopped
• 1/4 cup craisins
• pinch of salt
• pinch of ground black pepper

CHICKPEA BURGER INGREDIENTS

• 14.5 oz can chickpeas, rinsed and drained
• 1 egg, lightly beaten
• 1/4 cup bulgur wheat
• 1/2 cup water
• 1 tsp onion powder
• 1 tsp ground coriander
• 1/2 tsp ground cumin
• 1/2 tsp ground allspice
• 1/2 tsp ground cinnamon
• 1/2 tbsp miso paste (any color)
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 2 tbsp extra virgin olive oil
• 4 burger buns for serving (optional)

Instructions

 

SLAW PREP INSTRUCTIONS

• Grate carrots onto a clean, dry towel. Spread grated carrots over half of the towel, then fold the other half over the carrots and press down to get as much moisture out of the carrots as possible. Let rest while you prep other ingredients.
• Chop mint and set aside.

CHICKPEA BURGER PREP INSTRUCTIONS

• Bring the bulgur wheat and water to a boil in a small pot, then cover, reduce heat to a simmer, and cook until all moisture is absorbed, about 5-7 minutes. Fluff bulgur wheat with a fork, then set aside.
• Rinse and drain the chickpeas.
• Crack an egg into a small bowl and whisk lightly with a fork. Set aside.
• Line a cutting board or baking sheet with parchment paper. Set aside.
• Line a plate with a paper towel and set aside.

COOKING INSTRUCTIONS

• Make the slaw first: In a medium bowl, whisker together the yogurt, tahini, lemon juice, apple cider vinegar, pinch of salt, pinch of pepper, and 2 tbsp olive oil until smooth and creamy.
• Carefully unwrap grated carrots from the towel and shake into a large bowl. Add the yogurt dressing and mix with a spatula until all carrots are thoroughly coated with dressing.
• Mix in the chopped mint and craisins until combined.
• Cover slaw with plastic wrap and place in the fridge.
• Now, make the chickpea burgers: Place drained chickpeas in a mini food processor and pulse a few times until coarsely chopped. (You could also mash the chickpeas with a potato masher or fork if you don’t have a food processor.)
• Add the chopped chickpeas to a large bowl, then add in the cooked bulgur wheat.
• Add the onion powder, coriander, cumin, allspice, cinnamon, 1/4 tsp salt, and 1/4 tsp pepper, then mix with a fork until thoroughly combined.
• Add in the beaten egg and the miso paste, then combine all ingredients using a spatula or clean hands.
• Divide the chickpea mixture into four equal portions, then roll each portion into a ball. Flatten each ball into a burger patty of your desired thickness, then place on the parchment-lined cutting board/baking sheet.
• Place chickpea burgers in the fridge to chill for 30-40 minutes (or, place in the freezer for 15 minutes).
• When you’re ready to cook the chickpea burgers, add 2 tbsp olive oil to a large skillet set over medium-high heat. Place the burger patties in the skillet and cook for 5 minutes on each side, or until golden brown.
• Remove burgers to the paper towel-lined plate to drain off any excess grease, then let burgers sit for 5 minutes.
• Serve burgers while still warm with the chilled Mint Tahini Carrot Slaw, either with or without a burger bun.