- 400g can chickpea, drained
- 200g tub low-fat houmous
A staple of Middle Eastern diets, this is a purée of cooked chickpeas, flavoured with tahini (a…
- 2 roasted red peppers, from a jar, wiped dry, then finely chopped
- 400g lean lamb mince
- small bunch mint leaves, half chopped
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 1 tbsp cumin seed
- drizzle of olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 4 large pitta breads
- 100g tub pomegranate seeds
Now mainly grown in America, Spain, the Middle East and India, pomegranates originated in the…
Lightly crush the chickpeas in a large bowl with a potato masher. Tip half into another bowl, mix with the houmous and peppers, then set aside. Add the mince to the remaining mashed chickpeas, along with the chopped mint, the cumin seeds and some seasoning. Mix with your hands until well combined, then shape into 8 small burgers.
Heat the oil in a large frying pan, add the burgers – or fire up the BBQ and brush the burgers with oil – and cook for 5 mins on each side until golden and cooked through. Meanwhile, toast the pitta bread. Split each pitta in half and fill with some red pepper houmous, the remaining mint leaves, 2 burgers and some pomegranate seeds.