Chickpea and carrot burgers

For the burger patties, line a baking sheet with baking paper. Set aside until needed.

Use a potato masher/stick blender to mash/blitz the chickpeas until semi-smooth. Add the carrot, coriander, mint, onion, ground turmeric, cumin seeds and chillies, and mix until well combined. Divide the mixture into 4 portions, then shape each ¼ into a tight ball before flattening it slightly to create a burger patty. Arrange the patties on the prepared baking sheet, then place in the freezer to firm up, about 30 minutes.

Light a charcoal fire and allow to burn to coals. Place a large skillet over the braai until warm to the touch.

Remove the burger patties from the freezer, and lightly brush each with olive oil. Place the patties on the warm skillet and braai until golden brown, 5 – 10 minutes per side.

While the patties are cooking, toast the hamburger-bun halves over the hot coals until slightly charred.

To serve, spread a layer of tahini/ vegan mayonnaise over the base of each burger bun. Top with a tomato slice, a few red-onion rings, a burger patty, fresh rocket and vegan cheese, if desired. Pop the burger-bun “lid” on each burger and enjoy!