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.
place a large pan over a medium heat and add a drizzle of olive oil. once warm, add the onion, garlic, celery and lots of salt and pepper. let them sauté, until soft, for 5-10 minutes, stirring occasionally.
boil the kettle and pour 1 litre of boiling water into a measuring jug with the stock cube and the dried mushrooms (you want the mushrooms to soak for about 20 minutes, so just hold them back with a wooden spoon as you start to add the stock mix and add those towards the end).
