• David Hall

Spiced Chickpea Burgers

Updated: Jan 18, 2019

So simple to make, incredibly moreish and very, very good for you. Experiment with the herbs spices, add a bit of ginger and chilli or just go plain. Make your own simple slaw (which is better than anything you will buy in the shops) by mixing a little Greek yoghurt with a splash of cider or white wine vinegar and a teaspoon of Dijon mustard then combining with some shredded white cabbage and red onion.

Ingredients - makes 4

400g tin of chickpeas, drained

1 clove of garlic

3 spring onions

1 tsp of ground cumin (I also used a tsp of sumac)

A handful of fresh coriander

A drizzle of extra virgin olive oil

A few handfuls of fresh breadcrumbs

1 egg, beaten

Salt and pepper

1 - Tip everything into a food processor and pulse until roughly combined. You don't want the texture too smooth. If it still looks a little loose, keep adding breadcrumbs until it comes together.

2 - Pour some breadcrumbs onto a chopping board. Remove the mixture, split into 4 pieces and form burgers with your hands. Dip into the breadcrumbs until they are covered all over.

3 - Heat 4 tbsp olive oil in a non-stick frying pan. Add the burgers and gently fry for 5-6 minutes until golden brown. Flip and repeat. At this stage, you can add a handful of mozzarella cheese to the burgers and place under a hot grill but that is entirely optional.

4 - Serve with sweet potato wedges, toasted buns and slaw.


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