Chickpea & Coriander Bunless Burgers

Ingredients

400g can chickpeas, drained

zest of 1 lemon, plus 1 tablespoon lemon juice

1 tsp ground cumin

small bunch coriander, chopped

2 tablespoons of chickpea juice

60g cooked quinoa (make sure most liquid been absorbed by cooking and fluff with fork)

1 medium red onion, ½ diced, ½ sliced

1 tbsp canola oil

1 large tomato sliced

½ cucumber sliced

chilli sauce to serve

https://www.allergyfoundation.co.za/wp-content/uploads/2017/07/Chickepea-burgers.jpg

 Method

In a food processor, whizz the chickpeas, lemon zest, lemon juice, cumin, half the coriander, chickpea juice and some seasoning. Scrape into a bowl and mix with 40g of the quinoa and the diced onions. Form 4 larger burgers or 6 smaller burgers, press remaining quinoa onto both sides and chill for at least 10 mins.

Heat the oil in a frying pan until hot. Fry the burgers for 4 mins each side, keeping the heat on medium so they don’t burn. To serve, place a slice of tomato on top of burger, a few red onion slices, some cucumber slices, a dollop of chilli sauce and the remaining coriander.

Quinoa can be substituted for 80g gluten free breadcrumbs.

The top six health benefits of chickpeas:

• Helps control blood sugar levels
• Increases satiety and helps with weight Loss
• Improves digestion thanks to a high fibre content
• Helps protect against heart disease and cancer
• Provides essential vitamins and minerals
• Great source of plant-based protein