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.