Ingredients

400g can chickpeas (drained)
zest 1 lemon
juice 1/2 lemon
1 tsp cumin
small bunch of coriander (chopped)
1 egg
100g breadcrumbs
1 red onion, 1/2 diced, 1/2 sliced
100g sun-dried tomato
250g baby spinach
225g crumbled feta
1 tps olive oil
hamburger buns
salt and pepper to taste

Tahini Sauce
2 tbs Mayvers tahini
2 tbs natural yoghurt
2 tsp lemon juice
salt and pepper to taste
add tsp of fresh mint (optional)

Method

Churn the chickpeas, lemon zest, lemon juice, cumin, half the coriander, the egg and some seasoning in a food processor. Place into a bowl and mix with 80g of the breadcrumbs and the diced onion. Form 4 patties, press remaining breadcrumbs onto both sides and chill for at least 10 mins.

Heat the oil in a frying pan until hot. Fry off the sliced red onion, and place to the side. Cook 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 sun-dried tomato, a chickpea patty, some fried red onion, some crumbled feta, and the baby spinach.

See recipe for tahini sauce. (Be sure to see our selection of Tahini Sauce recipes!)