These tasty chickpea burgers are easy to make and brilliant for a healthy family dinner. The burgers are freezer friendly so perfect for making ahead. They're also vegan if you serve with dairy-free yoghurt, coconut would work particularly well.
Equipment and preparation: for this recipe you will need a food processor. Each burger provides 423 kcal, 14g protein, 64g carbohydrate (of which 6g sugars), 13g fat (of which 1.5g saturates), 5g fibre and 2.1g salt.
- 3-4 tbsp sunflower oil
- 1 onion, roughly chopped
- 2 garlic cloves, thinly sliced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 400g tin chickpeas, drained and rinsed
- 100g/3½oz hummus
- 50g/2oz plain flour
- ½ tsp salt
- freshly ground black pepper
- 50g/2oz pine nuts or cashews
Heat 1 tablespoon of the oil in a non-stick frying pan over a medium heat. Add the onion and garlic and fry gently for 4-5 minutes, or until softened, stirring regularly. Stir in the cumin and coriander and fry for 1-2 minutes, or until fragrant. Remove from the heat and set aside to cool for 5 minutes.
Place in a food processor, add half of the chickpeas and all of the hummus and flour. Season with salt and pepper. Blend to a rough paste.
Add the remaining chickpeas and the pine nuts. Pulse for a few seconds until the chickpeas and pine nuts have broken down but retain some texture. Season to taste.
Divide the chickpea mixture into 8 portions. Roll each into a ball, flatten between your palms into a burger shape approximately 1.5cm/½in thick.
Heat the remaining oil in a large, non-stick frying pan. Add the burgers in batches and fry for 3-4 minutes on each side, or until golden-brown and crisp on both sides and heated through.
Serve the burgers in pitta breads stuffed with salad leaves, with a dollop of yoghurt and chilli sauce alongside.
These burgers are delicious cold, so they make brilliant packed lunches. Mini versions of the burgers also work well as canapés, topped with a dab of chilli jam and garnished with sprigs of fresh coriander.