Best served in a toasted ciabatta roll stuffed with salad, these vegetarian patties pack in nearly 20 times more carbs than a standard burger, and less than half the fat. They also keep their shape after freezing, so you can cook up a big batch in advance. Simply reheat with a couple of minutes in the microwave for a fast, filling and guilt-free lunch.
Serves: 12 burgers
Preparation: 40 mins
- 2 x 400g tin of chickpeas
- 1 small onion
- 2 garlic cloves
- 1 tbsp cumin seeds
- 1 tbsp Al'Fez harissa paste
- 1/2 pack fresh, flat-leaf parsley
- 1 diced aubergine
- 100g breadcrumbs
- Plain flour, for dusting
- Salt and freshly ground pepper for seasoning
- Oil for brushing burgers
1 Drain chickpeas, and gently fry with aubergine, onion and garlic.
2 Add harissa paste and all other ingredients (except flour) and pulse in
a food processor. Season.
3 Dust hands with flour, divide mixture into 12 burgers and chill for 30 minutes.
4 Brush burgers with oil and grill for 20 minutes on a medium heat until piping hot and browned each side.