The ultimate veggie burger
1 tsp each ground cumin and coriander
1 tbsp fresh parsley, chopped
1 cup/110g gram flour
1 tin cooked chickpeas, drained and rinsed
4 scallions, chopped
4 cloves garlic, peeled and crushed
3 tsps lemon juice, freshly squeezed
1 tbsp extra virgin olive oil
Sea salt and freshly ground black pepper
1Whizz the chickpeas in a blender until they are a lumpy consistency. Then add the rest of the ingredients and combine with a spoon.
I found that the mixture didn't come together well enough, and whizzed it in the blender for about 10 seconds, which made it far less dry and more malleable.
If the mixture is too sticky, add a little gram flour; if it is too dry, add water by the teaspoon.
2Season the burgers with a little pepper and salt or more cumin and coriander -- being a spice hound, I always add double the advised amount in the recipe!
I found that these burgers could easily take more spices.
3Dust your hands with flour and make the mixture into four balls. Flatten each into a 1cm deep burger. The recipe recommends warming half a tablespoon of oil in a pan, but I found a teaspoon sufficient in a non- stick pan.
4Add the four burgers to the pan and cook on a medium heat for four to five minutes each side. I needed a little more than this for my burgers.