Speedy Chickpea Burgers
burgers, chickpea, vegan
1 x 400
can of chickpeas, drained and rinsed, refrigerated until chilled
rose harissa paste
generous handful of flat-leaf parsley
generous handful of coriander
thick slice of day-old white bread
grated into fine breadcrumbs
white seeded bread buns
handfuls of wild rocket leaves
thin red onion rings
generous pinch of salt
Add the chickpeas, cumin, smoked paprika, harissa, parsley and coriander to a high-powered blender or food processor and blitz until semi-smooth. A few chunks means extra bite!
Carefully remove the mixture from the blender and shape into two flat burgers.
Mix together the breadcrumbs and sunflower seeds on a plate, then press the burgers into the mix, coating on all sides.
Heat the oil in a frying pan over a medium-high heat until hot. Carefully place the burgers in the pan and cook for 4–5 minutes on each side until golden.
Arrange the toasted bread buns on plates. Place the cooked chickpea burgers into the buns, then top with vegan mayo and load over the rocket and red onion.
Keeping the chickpeas refrigerated before use gives your burgers a firmer texture.