Spicy Chickpea Burgers

600g tinned chickpeas

50g wholemeal flour

60g fresh chopped coriander

1 medium white onion

4 cloves garlic

50g sundried tomatoes

1 heaped tsp. ground cumin

1/2 tsp. turmeric

1 tsp. salt

1 tsp. cayenne pepper

2 tbsp. hummus

For the sweet chilli mayonnaise:

3 tbsp. vegan mayonnaise

3 tbsp. sweet chilli sauce

Optionals:

6 wholemeal burger buns

Shredded cabbage, spinach, or any other salad you’ve got in the fridge

Method:

• Begin by draining the chickpeas. Add them to a food processor, along with the flour, coriander, onion, garlic, tomatoes, cayenne, cumin, turmeric, salt and hummus.

• Next, blend until all of the ingredients are combined and well-processed, scraping down the sides as necessary. If you find the mixture is too crumbly, add a little more hummus and blend again.

• Once the mixture has been well-processed, cover it with cling film and pop it into the fridge for around 30 minutes until it’s firmer.

• Once the mixture has firmed up, use your hands to divide the mixture into six parts. Shape each into a burger patty using your hands.

• Place a non-stick frying pan onto a medium to high heat with a little coconut oil.

• When the pan is hot, add the burger patties. Fry each for around 3 minutes on each side, carefully flipping them using a spatula.

• To make the sweet chilli mayonnaise, simply mix the mayonnaise (or vegan mayonnaise) with the Sugar-Free Sweet Chilli Sauce.

• Once all components are ready, simply toast the inside of your burger buns and add a little chilli mayonnaise, your chickpea burgers, some spinach and shredded purple cabbage, and finally a little more sweet chilli mayonnaise.