These burgers are the best for a lunch or dinner in the sun. the flavour from the coriander, sun-dried tomatoes and chickpeas is amazing and they taste delicious piled high with lettuce, red onion and sriracha sauce. if you’ve got any left over, they’re perfect with lunch the next day.
ingredients
1 red onion, peeled and finely diced
3 roasted garlic cloves, peeled
1x 400g can of chickpeas, drained
5 tablespoons of gram flour
1x 200g jar of sun-dried tomatoes, plus the oil
large handful of coriander, chopped
drizzle of olive oil for cooking
pinch of salt
method
Place the roasted garlic, drained chickpeas, gram flour, a large pinch of salt, all of the oil from the jar of sun-dried tomatoes and as many sun-dried tomatoes as you like (the more you add, the more of the sun-dried tomato flavour you will have in the burgers – we add just over half of them) into a powerful food processor and blend until the mixture comes together to form a thick, slightly chunky mixture.
add the coriander and blitz a few times quickly until it breaks down into very small pieces and is evenly distributed throughout the mixture. Once mixed through, add the sliced red onion and mix through by hand.
