Mon, 10 February 2025
Delicious, simple and healthy, fantastic for dinner in a hurry
Ingredients:
400g can chickpeas (keep the water to make mayo)
1 chopped red onion
1 sliced garlic clove
handful of flat-leaf parsley (include the stalks)
1 tsp ground cumin
1 tsp ground coriander
½ tsp harissa or chilli paste
2 tbsp plain flour
Splash of Irish Rapeseed oil
toasted pitta bread
For the mayo -
1 tin of aquafaba (brine leftover from the can of chickpeas)
2 tsp Dijon mustard
pinch of salt
2 tbsp white wine vinegar
250ml Irish rapeseed oil or a neutral oil, such as vegetable.
Method:
Drain the chickpeas, keeping the water for the mayo. Put into a food processor along with the onion, garlic, parsley, cumin, coriander, harissa paste, flour and a little salt. Blend until fairly smooth, then shape into four patties with your hands. Heat the sunflower oil in a non-stick frying pan, and fry the burgers for 3 mins on each side until lightly golden. For the mayo place all the ingredients into a container and blend with a stick blender until smooth.
Toast your pitta breads a cut in half, add some crispy lettuce, tomatoes and pickled sliced onions, then the burger and top with mayo. Serve with roasted potato wedges
