- 400g can chickpeas, drained
- zest 1 lemon, plus juice ½
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 1 tsp ground cumin
- small bunch coriander, chopped
- 1 egg
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 100g fresh breadcrumbs
- 1 medium red onion, ½ diced, ½ sliced
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 4 small wholemeal buns
- 1 large tomato, sliced, ½ cucumber, sliced and chilli sauce, to serve
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
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.
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.