Chickpea and smoked paprika burger

Ingredients

Makes 10 burgers

  • 2 carrots grated – do this now and set aside for some time to dry out a little
  • 4 tbsp olive oil
  • 2 brown onions, finely sliced
  • 2 tsp cumin seeds
  • 2 tsp coriander seeds
  • 2 tins or equivalent chickpeas, cooked and drained
  • 4 cloves garlic
  • 2 eggs
  • 4 tbsp besan flour

Method

  1. Grate the carrots first then put aside!
  2. Heat half olive oil in medium pan and cook onion until soft and translucent
  3. Toast in small frypan the cumin and coriander seeds until changed one shade of colour and are warm in hand when taken out of pan, then crush and put aside
  4. Put chickpeas and garlic into food processor and whiz briefly
  5. Add cooked onion, spices, carrot, eggs and besan flour and puree until smooth
  6. Divide mix into 10 burgers, shape and put into fridge for 30 minutes to firm up before cooking
  7. If your burger mix feels just a little too wet, then microwave a couple of handfuls of burghul and water (just enough to cover burghul) for 2 minutes on high until fluffy, dry and soft, and add for more structure.