For the burgers:
4 tbsp vegetable oil
11⁄2 tsp cumin seeds
1 smallish onion, finely chopped
2 rounded tsp finely chopped root ginger
4 cloves of garlic, finely chopped
2 tsp ground coriander
11⁄2 tsp ground cumin
11⁄2 tsp garam masala
11⁄2 tsp chilli powder
2 x 410g cans chickpeas, drained and rinsed
2 slices wholewheat bread, turned into crumbs
4 to 6 burger buns
a few crisp lettuce leaves
1 large vine tomato, sliced
For the coleslaw:
50g red cabbage, shredded
20g red onion, finely sliced
30g carrots, finely sliced
large handful coriander leaves, chopped
30g Greek yoghurt
2 tsp lemon juice
- For the burgers, heat 2 tbsp oil in a non-stick pan. Add the cumin seeds and cook for 10 to 20 seconds. Add the onion and cook until golden. Add the ginger and garlic and cook gently for 1 minute. Stir in the spices, a pinch of salt, splash of water and cook until the mixture looks dry.
- Add the chickpeas and cook for 3 to 4 minutes, or until no moisture remains. Blend just over three-quarters of the chickpea mixture with the breadcrumbs until smooth. Lightly crush the remaining chickpeas in the saucepan and mix with the blended mixture.
- Mix together all the ingredients for the coleslaw and season to taste.
- Heat the remaining oil in a non-stick frying pan. Make 4 to 6 burgers out of the chickpea mixture and cook gently for 6 to 8 minutes, turning once, until both sides are lightly browned. Lightly toast the burger buns. Assemble the burgers with the coleslaw, lettuce and tomato.