Chickpea Burgers
Preparation time: 20 minutes | Frying time: 6 minutes | Serves: 4 | Difficulty: Easy
INGREDIENTS
For the burgers
– 400 g chickpeas, soaked overnight
– 1 tbsp dried marjoram
– 2 spring onions, finely chopped
– 1 small onion
– 1 bunch parsley
– 3 sprigs mint
– 1/2 bunch fresh coriander
– Juice of 1 lemon
– 4 tbsp breadcrumbs
– 2 tbsp toasted sesame seeds
– Salt and pepper
– Vegetable oil for frying
For serving
– 1 tomato, finely chopped
– 1 cucumber, finely chopped
– 1 tbsp chopped parsley
– Shredded cabbage
– 2 grated carrots
– 1 tbsp olive oil
– 1 tbsp lemon juice
– Pita bread
– Salt
COOKING METHOD
Blend all burger ingredients in a food processor until the mixture can be shaped into patties.
Cover and refrigerate for about 15 minutes.
Mix the salad ingredients in a bowl.
Heat vegetable oil in a pan over medium-high heat.
Shape the mixture into burger-sized patties and flatten slightly.
Fry for 3 minutes on each side. Drain on paper towels.
Serve in pita bread with the fresh salad.
Tip:
Add a finely chopped chili pepper for extra heat. Marjoram can be replaced with oregano.
Tahini yogurt sauce: Mix 1 part tahini with 2 parts yogurt, 2 tbsp olive oil, juice of 1 lemon and 2 tbsp cold water.
