- 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
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.
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.
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.