Chickpea burgers recipe
 These tasty chickpea burgers are easy to make and brilliant for a healthy family dinner. The burgers are freezer friendly so perfect for making ahead. They're also vegan if you serve with dairy-free yoghurt, coconut would work particularly well. Equipment and preparation: for this recipe you will need a food processor. Each burger provides 423 kcal, 14g protein, 64g carbohydrate (of which 6g sugars), 13g fat (of which 1.5g saturates), 5g fibre and 2.1g salt. 3-4 tbsp sunflower oil1 onion, roughly chopped2 garlic cloves, thinly sliced1 tsp ground cumin1 tsp ground coriander400g tin chickpeas, drained and rinsed100g/3½oz hummus50g/2oz plain flour½ tsp saltfreshly ground black pepper50g/2oz pine nuts or cashews 3-4 tbsp sunflower oil 1 onion, roughly chopped 2 garlic cloves, thinly sliced 1 tsp ground cumin 1 tsp ground coriander 400g tin chickpeas, drained and rinsed 100g/3½oz hummus 50g/2oz plain flour ½ tsp salt freshly ground black pepper 50g/2oz pine nuts or cashews 8 pitta breads, warmedmixed green salad8 tbsp plain yoghurt (optional)8 tsp chilli sauce 8 pitta breads, warmed mixed green salad 8 tbsp plain yoghurt (optional) 8 tsp chilli sauce Method Heat 1 tablespoon of the oil in a non-stick frying pan over a medium heat. Add the onion and garlic and fry gently for 4-5 minutes, or until softened, stirring regularly. Stir in the cumin and coriander and fry for 1-2 minutes, or until fragrant. Remove from the heat and set aside to cool for 5 minutes. Place in a food processor, add half of the chickpeas and all of the hummus and flour. Season with salt and pepper. Blend to a rough paste. Add the remaining chickpeas and the pine nuts. Pulse for a few seconds until the chickpeas and pine nuts have broken down but retain some texture. Season to taste.Divide the chickpea mixture into 8 portions. Roll each into a ball, flatten between your palms into a burger shape approximately 1.5cm/½in thick. Heat the remaining oil in a large, non-stick frying pan. Add the burgers in batches and fry for 3-4 minutes on each side, or until golden-brown and crisp on both sides and heated through. Serve the burgers in pitta breads stuffed with salad leaves, with a dollop of yoghurt and chilli sauce alongside. Heat 1 tablespoon of the oil in a non-stick frying pan over a medium heat. Add the onion and garlic and fry gently for 4-5 minutes, or until softened, stirring regularly. Stir in the cumin and coriander and fry for 1-2 minutes, or until fragrant. Remove from the heat and set aside to cool for 5 minutes. Heat 1 tablespoon of the oil in a non-stick frying pan over a medium heat. Add the onion and garlic and fry gently for 4-5 minutes, or until softened, stirring regularly. Stir in the cumin and coriander and fry for 1-2 minutes, or until fragrant. Remove from the heat and set aside to cool for 5 minutes. Place in a food processor, add half of the chickpeas and all of the hummus and flour. Season with salt and pepper. Blend to a rough paste. Place in a food processor, add half of the chickpeas and all of the hummus and flour. Season with salt and pepper. Blend to a rough paste. Add the remaining chickpeas and the pine nuts. Pulse for a few seconds until the chickpeas and pine nuts have broken down but retain some texture. Season to taste. Add the remaining chickpeas and the pine nuts. Pulse for a few seconds until the chickpeas and pine nuts have broken down but retain some texture. Season to taste. Divide the chickpea mixture into 8 portions. Roll each into a ball, flatten between your palms into a burger shape approximately 1.5cm/½in thick. Divide the chickpea mixture into 8 portions. Roll each into a ball, flatten between your palms into a burger shape approximately 1.5cm/½in thick. Heat the remaining oil in a large, non-stick frying pan. Add the burgers in batches and fry for 3-4 minutes on each side, or until golden-brown and crisp on both sides and heated through. Heat the remaining oil in a large, non-stick frying pan. Add the burgers in batches and fry for 3-4 minutes on each side, or until golden-brown and crisp on both sides and heated through. Serve the burgers in pitta breads stuffed with salad leaves, with a dollop of yoghurt and chilli sauce alongside. Serve the burgers in pitta breads stuffed with salad leaves, with a dollop of yoghurt and chilli sauce alongside. Recipe tips These burgers are delicious cold, so they make brilliant packed lunches. Mini versions of the burgers also work well as canapés, topped with a dab of chilli jam and garnished with sprigs of fresh coriander.