Ingredients

• 400g can chickpeas, rinsed and drained
• 1 small red onion, roughly chopped
• 1 garlic clove, chopped
• handful of flat-leaf parsley or curly parsley
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp harissa paste or chilli powder
• 2 tbsp plain flour
• 2 tbsp sunflower oil
• toasted pitta bread, to serve
• 200g tub tomato salsa, to serve
• green salad, to serve

Description

1. Drain the chickpeas and pat dry with kitchen paper. Tip into a food processor along with the onion, garlic, parsley, cumin, coriander, harissa paste, flour and a little salt. Blend until fairly smooth, then shape into four patties with your hands.
2. Heat the sunflower oil in a non-stick frying pan, and fry the burgers for 3 mins on each side until lightly golden. Serve with the toasted pitta bread, tomato salsa and green salad.