Chickpea & coriander burgers

Chickpea & coriander burgers. For the cooked mixture, Sliced, Canned chickpeas.

Good Food Team

15 + 10 min · 4

Ingredients

• 60 g For the cooked mixture
• 150 g Sliced
• 400 g Canned chickpeas
• 60 g 1 egg
• 100 g Fresh white breadcrumbs
• 200 g you can use bread buns - 4 units
• 150 g 1/2 sliced
• 15 g To serve
• 4 g Lemon Zest
• 20 g Lemon juice 100%
• 10 g Chopped
• 25 g For cooking; drain excess
• 2 g Ground
• 60 g Raw red onion, for serving

Preparation

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. Use the 60 g cooking onion here; reserve the 60 g raw red onion for serving.
2. Form 4 burgers, press remaining breadcrumbs onto both sides and chill for at least 10 minutes.
3. Heat the oil in a frying pan over medium heat. Add the burgers and fry for 4 minutes on the first side, adjusting the heat so they do not burn.
4. Turn the burgers over and fry for another 4 minutes, until golden and cooked through. Serve two burger halves or one whole burger in each bun, with sliced onion, tomato, cucumber, remaining coriander and chilli sauce.