Recipe Carrot, Coriander and Chickpea Burgers

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You could use the aquafaba instead of the egg in this recipe, but I have not made it that way, so I can not suggest a quantity to use. Typically, though, 1tbsp of aquafaba is considered the equivalent of 1 egg when both are whipped/beaten. Most of the taste here comes from the rose harissa, so choose a brand you like. If you want to switch it for garam masala which we sometimes do, 1 tbsp of a nice garam masala will also work. Hold off on the black pepper though because some garam masala contains a lot of black pepper.

Ingredients
400g can of chickpeas
1 tbsp vegetable oil
2 onions, chopped
75-100g breadcrumbs
300g carrots, grated finely
15g chopped coriander leaves
1-2 tsp rose harissa paste
1 egg, lightly beaten, or 1-2 tbsp aquafaba
salt and pepper to taste

Method

1. Heat the oil in a frying pan and cook the onions until soft and just starting to brown. Remove from the heat.
2. Drain the chickpeas, reserving the liquid, then smash them in a bowl using a fork or potato masher.
3. To the bowl, add 75g of breadcrumbs, the carrots, and the coriander leaf and mix well.
4. Add the rose harissa paste and the beaten egg and mix well, until you can form balls with the mixture. Use the aquafaba (drained chickpea liquid) or extra breadcrumbs as/if needed. Leave to chill for a couple of hours, or overnight if possible.
5. Divide the mixture into 6 equal portions and form patties no more than 1cm thick.
6. Grill, bake, or (air)fry the burgers as desired - 5 minutes per side, until heated all the way through.