Ingredients
- 1kg uncooked chickpeas
- 5 garlic cloves
- 1 whole peeled lemon
- 1tsp ground chilli
- 1.5tsp ground coriander
- 2tsp cumin seeds
- Small bunch each of coriander and parsley
- 3 eggs
- 2tbsp cornflour
- 2tbsp self-raising flour
Method
- Soak chickpeas overnight with 1tbsp of bicarbonate of soda (helps digestion, if you don’t have it just omit) and then rinse well
- Blitz in a food processor until they are like coarse breadcrumbs
- Transfer to a mixing bowl
- Put 5 garlic cloves + 1 whole peeled lemon in the mixer and blitz to a pulp (remove pips as you see them)
- Add spices and herbs to the blender and blitz
- Add 3 eggs and pulse to mix
- Add 2tbsp cornflour + 2tbsp self-raising flour and mix well (should be a bit sticky)
- Pour this onto the chickpeas and mix well adding salt and pepper
Put a large glug of oil into a frying pan and heat
- Take about 1tbsp of the mix, flatten and fry till golden and taste. Add more of any ingredient you think it needs now.
- Make the burgers the size you want and fry on both sides until golden
They freeze well once cold. Reheat in the oven or a dry pan
The uncooked mix also freezes well.
