Chickpea Burgers and Salsa
These spicy burgers make a great alternative to meat. They can also be served in a wholemeal bun with red onion slices and salad.
Preparation: 40 minutes + 1 hr cooling
- 2 x 400g cans chickpeas, drained and rinsed
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 1 garlic clove, crushed
- 1 red pepper, de-seeded and finely chopped
- 2 tbsp chopped fresh coriander
- 1 red chilli, de-seeded and finely chopped
- freshly ground black pepper
- sunflower oil or cooking spray, for frying
- 2 tomatoes, finely chopped
- 1/2 red onion, thinly sliced
- 1 tbsp chopped fresh coriander
- lime juice
- olive oil
- Put the chick peas into a food processor and pulse two or three times to lightly crush – you do not want them to be mushy but to retain some texture. Turn into a large bowl.
- Heat the olive oil in a frying pan and gently fry the onion, garlic and pepper for 5 minutes to soften.
- Add to the chick peas with the coriander, chilli and seasoning.
- Stir to mix well and chill in the fridge for at least 1 hour or overnight.
- Divide the mixture into eight and shape into burgers (you may need a little flour to do this).
- Heat the sunflower oil or cooking spray in a non-stick frying pan and fry the burgers for 3 minutes on each side until they are golden and crispy.
- Drain on a kitchen towel.
- Mix all the salsa ingredients together, adding lime juice and a little olive oil to taste.
- Serve the burgers warm with the tomato salsa.
This recipe is from Traditional Favourites published by Simon & Schuster in 2012.