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Ingredients

Method

  • STEP 1

    Drain the chickpeas and pat dry with kitchen paper. Tip into a food processor along with the onion, garlic, parsley, cumin, coriander, harissa paste, flour and a little salt. Blend until fairly smooth, then shape into four patties with your hands.

  • STEP 2

    Heat the sunflower oil in a non-stick frying pan, and fry the burgers for 3 mins on each side until lightly golden. Serve with the toasted pitta bread, tomato salsa and green salad.

RECIPE TIPS

Try more vegetarian burger ideas from our sister title olivemagazine.com/vegetarian-burgers.

Recipe from Good Food magazine, March 2008

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