Dress these carrot and chickpea burgers up in a bun with plenty of fillings and your favourite sauce and you’ve nailed plant-based barbecue season!
Place the carrot, onion, garlic, tahini, cumin and egg in a food processor and blend until a thick paste forms. Tip in the chickpeas and pulse.
Mix in the breadcrumbs using a spoon a long with some lemon zest.
Divide the mixture into burger shapes, cover and chill. Cook in the oven or on the barbecue until cooked through and golden brown on both sides.