750g carrots peeled and grated
410g can chickpeas, drained and rinsed
1 small onion roughly chopped
2 tbsp tahini paste, plus 1 tsp to serve
1 tsp ground cumin
1 egg
3 tbsp olive oil
100g wholemeal breadcrumbs
zest 1 lemon
plus 1 tsp juice
150ml pot natural yogurt
6 buns, rocket leaves, sliced red onion, sliced avocado and chilli sauce, to serve
3 tbsp sesame seeds

Put a third of the grated carrot in a food processor with the chickpeas, onion, 2 tbsp tahini, cumin and egg. Whizz to a thick paste, then scrape into a large bowl. Heat 1 tbsp oil in your largest frying pan, tip in the remaining carrot and cook for 8-10 mins, stirring until the carrot is softened – it will become more golden as it is cooked. Add this cooked carrot to the whizzed paste with the breadcrumbs, lemon zest and sesame seeds. Add seasoning, then mix together well with your hands.

Divide the mixture into 6, then using wet hands shape into burgers. Cover and chill until serving. Mix the yogurt with the remaining tahini and lemon juice, then chill.

Cook the burgers for 5 mins on each side, until golden and crisp.