• 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


  • 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.