Chickpea Burger with Sundried Tomatoes & Tahini
Serve these burgers with some red onion chutney, lettuce and a fresh yogurt sauce
- 550 gr chickpeas (rinsed and drained)
- bunch of coriander
- 4 tbsp of tahini
- 2 tsp smoked paprika
- 1 lemon, zest and juice
- 1 egg
- 1 red chili
- 2 sundried tomatoes
- 2 tsp cumin
- 2 tbsp of oatmeal
- few tablespoons of panko
- Add the chickpeas, lemon, cumin, paprika, chili, coriander, egg, pepper, salt, sundried tomatoes and tahini in a foodprocessor and blend together until smooth. Add some oatmeal in and mix this with a spoon. This should bind them a bit better
- Put the panko on a plate and roll chickpea burgers with your hands. They'll be soft and sticky so handle them carefully. Put the finished burgers on a plate, cover and put in the fridge to firm up a bit.
- Bake them on a medium low heat for about four minutes on each side.