Name: Chickpea & coriander burgers
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 400g can chickpeas drained; zest 1 lemon plus juice ½; 1 tsp ground cumin; small bunch coriander chopped; 1 egg; 100g fresh breadcrumbs; 1 medium red onion ½ diced, ½ sliced; 1 tbsp olive oil; 4 small wholemeal buns; 1 large tomato sliced, ½ cucumber, sliced and chilli sauce, to serve

Chickpea & coriander burgers

High in fibre, low in fat and counting as 2 of your 5-a-day, this tasty veggie burger delivers on every level

25 min total 15 min prep 10 min cook 4 344 cal

Instructions

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1 In a food processor, whizz the chickpeas, lemon zest, lemon juice, cumin, half the coriander, the egg and some seasoning. Scrape into a bowl and mix with 80g of the breadcrumbs and the diced onions. Form 4 burgers, press remaining breadcrumbs onto both sides and chill for at least 10 mins.
2 Heat the oil in a frying pan until hot. Fry the burgers for 4 mins each side, keeping the heat on medium so they don’t burn. To serve, slice each bun and fill with a slice of tomato, a burger, a few red onion slices, some cucumber slices, a dollop of chilli sauce and the remaining coriander.