Moroccan lamb, chickpea and carrot burgers recipe

  • Serves 4
  • Takes 20 min to make, 3-4 min to cook, plus chilling
  • Easy
This recipe uses North African dried spice mixture Ras el hanout. We like Bart’s, which is widely available in supermarkets.

Nutritional info per serving

  • Calories264kcals
  • Fat11.7g (3.2g saturated)
  • Protein10.2g
  • Carbohydrates20.4g (4.7g sugar)
  • Fibre2.6g
  • Salt0.2g

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  • 410g tin chickpeas, drained and rinsed
  • 2 carrots, coarsely grated
  • 2 garlic cloves, crushed
  • 2 tsp ras el hanout (see tip)
  • 1 tsp ground cumin
  • 1 red chilli, deseeded and finely chopped
  • 1 medium free-range egg
  • Large handful of fresh coriander, chopped
  • 150g lamb mince
  • 2 tbsp olive oil
  • Squeeze of lemon juice
  • Flour for dusting


  1. Combine the chickpeas, half the carrots, the garlic, dried spices, chilli, egg and most of the coriander in a bowl and season. Put half in a food processor (reserving the rest) and pulse to make a smooth paste.
  2. Return the paste to the bowl and mix with the reserved mixture and the lamb. Shape into 8 small burgers, flatten slightly and chill in the fridge, covered, for at least 15 minutes to firm up.
  3. Meanwhile, put the remaining carrots in a bowl with the rest of the coriander, then toss with 1tbsp oil and the lemon juice. Set aside.
  4. Heat the remaining oil in a non-stick frying pan over a medium heat. Dust the burgers with flour and fry for 3-4 minutes on each side until golden and cooked through. Serve with the carrot salad, potato wedges and soured cream.
  • Make it veggie: Omit the lamb and add an extra tin of chickpeas. In step 1, whizz three-quarters of the mixture rather than half, then continue as in the recipe.

From May 2011

Main Ingredients:

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