Chickpea burger recipe
Chickpea burger recipe
These moist chickpea burgers are best cooked as mini ones to stop them breaking up. They’re not suitable for barbecuing.
Preparation time: 20 minutes, plus chilling
Cooking time: 6 minutes
Makes 12 mini burgers
1 x 410g tin chickpeas, drained and rinsed
3tbsp olive oil
zest 1 lemon, plus juice ½ lemon
1 garlic clove, crushed
1tsp ground cumin
½tbsp tahini paste
2tbsp chopped chives
1tsp fresh red chilli, finely chopped
1 small free-range egg, beaten
1tbsp sesame seeds
large handful coriander leaves, roughly chopped
20g (¾oz) breadcrumbs
flour, to coat
olive oil, for frying
slices fried halloumi, flatbreads and crunchy salad, to serve
1 Combine everything from the chickpeas to the breadcrumbs in a bowl and season well. Place half the mixture in a food processor and pulse until you have a smooth-ish purée. Add the rest of the mixture and pulse a little more. The texture should be rough and fairly lumpy, with a few chickpeas still whole.
2 Flour your hands well. Divide the mixture into Ping-Pong-sized balls, coat lightly in flour and press down slightly to flatten the top and bottom. Chill in the fridge for 1 hour to firm up, or cover with clingfilm and leave in the fridge overnight. These mini burgers will also freeze for up to 1 month.
3 When you’re ready to cook, heat a frying pan and add a drizzle of oil. Fry the mini burgers for 2 to 3 minutes on each side, turning once, until they’re dark golden and crisp on the outside. Serve immediately with halloumi, flatbreads and salad.
Per mini burger: 145 calories, 11g fat (1.5g saturated), 8g carbohydrate
