Chickpea & coriander burgers

• chickpeas↗400g can g

  drained

• lemon↗zest 1

  zest 1

• ground cumin↗1 tsp tsp
• coriandersmall bunch

  chopped

• egg↗1
• fresh breadcrumbs↗100g g
• red onion↗1 medium

  ½ diced, ½ sliced

• olive oil↗1 tbsp tbsp
• small wholemeal buns↗4
• large tomato↗1

  sliced, ½ cucumber, sliced and chilli sauce, to serve

Step-by-step instructions

1. 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. 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.