CHICKPEA & CORIANDER BURGERS

Ingredients

• 400g can chickpeas, drained
• zest 1 lemon
  
  , plus juice ½
• 1 tsp ground cumin
• small bunch coriander, chopped
• 1 egg
  
• 100g fresh breadcrumbs
• 1 medium red onion, ½ diced, ½ sliced
• 1 tbsp olive oil
  
• 4 small wholemeal buns
• 1 large tomato
  
  , sliced, ½ cucumber, sliced and chilli sauce, to serve

How to Make

1.In a food processor, whizz the chickpeas, lemon zest, lemon juice, cumin, half the coriander, the egg and some seasoning. Scrape into a bowl and mix with 80g of the breadcrumbs and the diced onions. Form 4 burgers, press remaining breadcrumbs onto both sides and chill for at least 10 mins.

2.Heat the oil in a frying pan until hot. Fry the burgers for 4 mins each side, keeping the heat on medium so they don’t burn. To serve, slice each bun and fill with a slice of tomato, a burger, a few red onion slices, some cucumber slices, a dollop of chilli sauce and the remaining coriander and enjoy.

Nutrition: per serving

• kcal344
• fat8g
• saturates1g
• carbs56g
• sugars6g
• fibre6g
• protein15g
• salt1.3g