Chickpea & Coriander Burgers
"From daily weekday newspaper The West Australian. Times are estimated."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (291.9 g)
- Calories 317
- Total Fat - 11 g
- Saturated Fat - 2 g
- Cholesterol - 52.1 mg
- Sodium - 378 mg
- Total Carbohydrate - 48.8 g
- Dietary Fiber - 7.2 g
- Sugars - 12.2 g
- Protein - 10.2 g
- Calcium - 154.6 mg
- Iron - 4.5 mg
- Vitamin C - 48.1 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
In a food processor whiz the chickpeas, lemon zest, lemon juice, cumin, half the coriander, the egg and some seasoning and then scrape into a bowl and mix with 80 grams of the breadcrumbs and the diced onions.
Step 2
Form four burgers, press remaining breadcrumbs on to both side and chill for at least 10 minutes.
Step 3
Heat the oil in a frying pan until hot and fry the burgers for 4 minutes each side, keeping the heat on medium so they don't burn.
Step 4
To serve, slice each bun and fill with a slice of tomato per burger, a few red onion slices, some cucumber slices, a dollop of chilli sauce and the remaining coriander.
Tips
No special items needed.