(at time of publication)
- 2 x 400g can chickpeagarbanzoXsgarbanzosX, drained, rinsed
- 2 tablespoons olive oil
- 1 lemon, zest and juice
- 1 teaspoon ground cumin
- 2 spring onions, chopped
- 2 teaspoons tahini
- 2 tablespoons chopped peppadew peppersbell peppersX
- 1 small egg
- ⅓ cup breadcrumbs
- 3 tablespoons fresh coriandercilantroX
- 2 tablespoons sesame seeds
- Salad and extras
- 1 mango, peeled, diced
- 1 small cucumber, diced
- 1 red onion, finely chopped
- 2 cups cherry tomatoes, halved
- 3 courgetteszucchini, summer squashX, grated
- 5 white bread rolls
1 Place all burger ingredients in a food processor and process until they form a chunky texture. Season with salt and pepper.
2 Divide mixture in 5 even-sized balls. Wet hands and form in patties. Cover and chill for 1 hour or overnight.
3 Mix all salad ingredients together with an oil-free dressing. Spray a hot BBQ hotplate with oil and cook patties for 2-3 minutes, turning once until golden. Serve on lightly toasted rolls with the salad.
Make it gluten free: Check ground cumin is gluten free and use gluten-free breadcrumbs and bread rolls.
Nutrition Info (per serve)
Total fat 15g
–Saturated fat 2g
Dietary fibre 14g
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
This site complies with the HONcode standard for trustworthy health information
Get the latest recipes, health news, expert nutrition tips & more…
Your privacy is important to us