This recipe started out life as some rather stiff hummus I found in the fridge.
The burgers are crispy and spicy and great stuffed into a pitta with a yoghurt dressing and some tabbouleh. Or chucked into a sesame bun with lettuce, tomato and mayonnaise. They are also good cold the next day.
You will need
A tin of chickpeas drained
1 large garlic clove crushed
1 tablespoon of tahini
1/2 teaspoon ground cumin
1/2 teaspoon of ground coriander
A pinch of cayenne
1 beaten egg
Juice of half a lemon
2 spring onions finely chopped
Salt and pepper
Vegetable oil
Method
Put all of the ingredients, except the onions and the oil, in a food processor and blitz until combined but not slush. Stir in the onions. If you don't have a processor just mash the chickpeas with a potato masher and then incorporate the remaining ingredients bar the oil.
Chill the mixture and then form into patties. You choose the size.
Heat up enough oil to cover the bottom of a non-stick frying pan. When hot cook the patties for 2-3 minutes each side until golden brown.
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