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Chickpea burgers

  • Time to make: 20 mins, plus 1 hr chilling
  • Serving: 5 people
Ratings: 4.5
Ingredients

Ingredients

  • Burgers
  • 2 x 400g can chickpeas, 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 peppers
  • 1 small egg
  • ⅓ cup breadcrumbs
  • 3 tablespoons fresh coriander
  • 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 courgettes, grated
  • 5 white bread rolls
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

    (Stops screen from sleeping)

    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.

    Variations

    Make it gluten free: Check ground cumin is gluten free and use gluten-free breadcrumbs and bread rolls.

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