Bill Granger shows us how to make his yummy vegetarian chickpea burgers, best served in a bun with greek yogurt and fresh salad.
800g tinned chickpeas, drained
1 tsp sea salt
A handful of chopped coriander
A handful of chopped flat-leaf parsley
3 spring onions, finely chopped
2 tsp lemon zest
1 red chilli, finely chopped
120g wholemeal breadcrumbs
3 tbsp extra virgin olive oil
6 wholemeal buns
Labna or Greek yoghurt
Finely sliced red onion
Put the chickpeas, eggs, salt and ground black pepper in a food processor and blitz until nearly smooth. Transfer to a large bowl and add the coriander, parsley, spring onion, lemon zest, chilli and breadcrumbs.
Stir together and leave for 5 to 10 minutes. Moisten your hands with water and shape the mixture into six patties.
Heat the oil in a large frying pan over medium to high heat. Cook the burgers in batches for three to four minutes on each side until browned.
Serve the burgers in buns spread with yoghurt, with lettuce, parsley, red onion, tomato and some chilli sauce.