These burgers have been my go-to dinner lately. I can't get enough of them as they only take 5 minutes and they're so delicious. My favourite is to have them with the sweet potato wedges and spicy tomato dipping sauce from my book, but they are also pretty filling just served with a side salad too! If you're trying to impress meat eaters, they go down pretty well in my experience, and they last in the fridge too if you want to make a batch to enjoy later in the week.
Ingredients (serves 4)
1 can of chick peas
heaped teaspoon cumin
salt and pepper
a sprinkle of chilli flakes
75g gram flour
olive oil for the pan
Grate the carrots and pat with paper towel or squeeze with hands to remove some of the water. Roughly chop the coriander and drain the chickpeas thoroughly, then place all the ingredients in a food processor except for the gram flour and olive oil. Then pulse until the chickpeas break into small pieces and everything is mixed in.
Transfer the mixture into a large bowl and add the gram flour bit by bit until the mixture becomes sticky enough to hold. Then divide into handfuls, rolling the mixture together and patting down into 'burger' shapes.
Heat a glug of olive oil in a large pan, and then place each of the patties in there giving them a bit of a rub in the oil to make sure they don't stick. Keep the pan on a medium heat and turn the burgers frequently until they are cooked through. This takes about 7 minutes.
Serve with sweet potato wedges, salad or veg for a delicious, filling meal, and save extras for your packed lunch as they taste good cold too!