This recipe has become a favourite as we have enjoyed it for many a Meatless Monday.
2 x 400g can chickpeas,drained and rinsed.
2 Tbspn olive oil
1 lemon, zest and juice
1 tspn ground cumin
2 spring onions,chopped
2 tspn tahini
2 Tbspn bottled capsicum
1 small egg
1/3 cup GF breadcrumbs or rice crumbs
3 Tbspn fresh coriander
2 Tbpsn sesame seeds
Salad and extras.
1 mango, peeled and diced (I used tinned mango)
1 small cucumber,diced
1 red onion,finely chopped
2 Cups cherry tomates, halved
3 courgettes,grated
5 bread buns GF
Method
Place all burger ingredients in a food processor and process unti they form a chunky texture.Season with pepper and salt.
Divide into 5 even sized balls. Wet hands and form into patties. Cover and chill for one hour or overnight. I suggest to chill them overnight.
Mix all salad ingredients together with an oil free dressing. Put on baking paper and fan grill the patties,until golden.Serve on buns with salad.
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