- Serves: 4
- Cook Time: 15 minutes
- Prep Time: 15 minutes plus 2 hours chilling time
- Effort: easy
- 1 x 400g can of chickpeas, drained and rinsed
- 60 g breadcrumbs
- 2 tbsp tahini, or smooth peanut butter
- 1 large egg
- 1 tsp ground coriander
- 1 tsp ground cumin
- 6 spring onions, chopped
- 2 tbsp rapeseed oil
- 150 g natural yogurt
- 1 tsp garam masala
- 4 wholegrain pitta bread, to serve
- salad leaves, to serve
- carrots, grated, to serve
Tips and Suggestions
If you don't have time to wait two hours for the mixture to firm up you can blend the chickpeas and use the mixture immediately. Just be more careful to keep the burgers in shape in the pan.
1. Place half the chickpeas in a food processor with the breadcrumbs, tahini paste, egg, coriander and cumin and blitz until smooth. Remove the blade and stir through the remaining chickpeas and the spring onions. Season with sea salt and ground black pepper.
2. Form the mixture into four 10cm wide burgers by hand or using a burger press. Place on a plate and cover, leaving to sit in the fridge for at least 2 hours to firm up.
3. Place a large frying pan over a mediumhigh heat and add the oil. Fry the burgers in the pan for 56 minutes on each side, until they have a nice golden colour.
4. In a small bowl, mix the yoghurt with the garam masala. Toast and split some wholegrain pitta breads. Serve the warm burgers in the pitta breads with the spiced yoghurt, salad leaves and grated carrot.
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