Chickpea Burgers

Ingredients to make 8

• 3-4 tbsp

  Sunflower oil
• 1

  Onion, roughly chopped
• 2

  Garlic cloves, thinly sliced
• 1 tsp

  Ground cumin
• 1 tsp

  Ground coriander
• 400g

  Tin of chickpeas, drained and rinsed
• 100g

  Hummus
• 50g

  Plain flour
• ½ tsp

  Salt
• -

  Freshly ground black pepper
• 50g

  Pine nuts or cashews
• To Serve

• 8

  Pitta breads, warmed
• -

  Mixed green salad
• 8 tbsp

  Plain yoghurt (optional)
• 8 tsp

  Chilli sauce

Approximate Times

• Preparation :

  Less than 30 minutes
• Cooking :

  10 to 30 minutes

Method

1. Heat 1 tablespoon of the oil in a non-stick frying pan over a medium heat. Add the onion and garlic and fry gently for 4-5 minutes, or until softened, stirring regularly. Stir in the cumin and coriander and fry for 1-2 minutes, or until fragrant. Remove from the heat and set aside to cool for 5 minutes.
2. Place in a food processor, add half of the chickpeas and all of the hummus and flour. Season with salt and pepper. Blend to a rough paste.
3. Add the remaining chickpeas and the pine nuts. Pulse for a few seconds until the chickpeas and pine nuts have broken down but retain some texture. Season to taste.
4. Divide the chickpea mixture into 8 portions. Roll each into a ball, flatten between your palms into a burger shape approximately 1.5cm thick.
5. Heat the remaining oil in a large, non-stick frying pan. Add the burgers in batches and fry for 3-4 minutes on each side, or until golden-brown and crisp on both sides and heated through.
6. Serve the burgers in pitta breads stuffed with salad leaves, with a dollop of yoghurt and chilli sauce alongside.