Time to make: 20 mins , plus 1 hr chilling
(at time of publication)
Nutrition Info.(per serve)
2 x 400g can chickpeagarbanzoXsgarbanzosX, drained, rinsed
2 tablespoons olive oil
1 lemon, zest and juice
1 teaspoon ground cumin
2 spring onions, chopped
2 teaspoons tahini
2 tablespoons chopped peppadew peppersbell peppersX
1 small egg
1/3 cup breadcrumbs
3 tablespoons fresh coriandercilantroX
2 tablespoons sesame seeds
Salad and extras
1 mango, peeled, diced
1 small cucumber, diced
1 red onion, finely chopped
2 cups cherry tomatoes, halved
3 courgetteszucchini, summer squashX, grated
5 white bread rolls
Total fat 15g
Saturated fat 2g
Dietary fibre 14g
1 Place all burger ingredients in a food processor and process until they form a chunky texture. Season with salt and pepper.
2 Divide mixture in 5 even-sized balls. Wet hands and form in patties. Cover and chill for 1 hour or overnight.
3 Mix all salad ingredients together with an oil-free dressing. Spray a hot BBQ hotplate with oil and cook patties for 2-3 minutes, turning once until golden. Serve on lightly toasted rolls with the salad.
Make it gluten free: Check ground cumin is gluten free and use gluten-free breadcrumbs and bread rolls.
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