Serves: 4
Prep time: 30 minutes
Ingredients
- 1 x 400 g can chickpeas, rinsed and drained
- 1 small red onion, roughly chopped
- 1 garlic clove, chopped
- Handful of flat-leaf parsley or curly parsley
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp harissa paste or chilli powder
- 2 tbsp plain flour
- 2 tbsp sunflower oil
Yoghurt dressing
- 180 g fortified soya yoghurt
- Handful of chopped mint leaves
- 1 garlic clove chopped
- Handful of chopped coriander
To serve
- 4 wholemeal burger buns
- Handful of green salad
Method
- Drain the chickpeas and pat them dry. Tip them into a food processor along with the red onion, garlic, parsley, cumin, coriander, harissa paste, flour and a little salt. Blend until fairly smooth, then shape into four patties with your hands.
- Make the yoghurt dressing by blending all ingredients together. Leave a few mint leaves for decoration.
- Heat the sunflower oil in a non-stick frying pan and fry the burgers for 3 minutes on each side until lightly golden. Serve in a burger bun, adding the yoghurt dressing and green salad.
Analysis per serve (1/4 of recipe)
| Kcal | Carbs (g) | Fibre (g) | Protein (g) | Fat (g) | Saturates (g) | Sugars (g) | Salt (g) |
| 307 | 40 | 8.2 | 14 | 8.3 | 1.2 | 5.7 | 0.59 |
Analysis per 100g
| Kcal | Carbs (g) | Fibre (g) | Protein (g) | Fat (g) | Saturates (g) | Sugars (g) | Salt (g) |
| 102 | 13 | 2.7 | 4.6 | 2.7 | 0 | 1.9 | 0.2 |
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