Chickpea Burgers By Chef Conor Spacey
- 2 x 400g tin of chickpeas – keep the chickpea water for merinque
- 1 handful of fresh coriander (including stalks)
- ½ teaspoon paprika
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- 1 lemon
- 3 heaped tablespoons plain flour , plus extra for dusting
- Irish rapeseed oil (for cooking)
- 1 head of Irish Gem lettuce (keep the root to regrow)
- 2 large ripe tomatoes
- Natural Yoghurt
- 4 Slices cheese
- 4 brioche buns
Drain the chickpeas and add into a food processor. Add half coriander leaves and stalks.
Add the spices, flour and a pinch of sea salt, finely grate in the lemon zest and juice, then blend until combined (not too smooth as to keep some texture).
On a floured surface, divide and shape the mixture into 4 equal-sized burgers and put in the fridge for 30 minutes to firm up.
Heat a splash of rapeseed oil in a large frying pan over a medium heat, add the patties and cook for 10 minutes, or until golden and cooked through, turning halfway.
Chop the remainder of the coriander and add to the yoghurt.
Toast the buns in the pan or grill, Squeeze a large dollop of ketchup onto the base of each bun, then top with lettuce and the burgers. Top with a couple of slices of tomato, cheese the yogurt dressing and burger bun top burger tops. Delicious served with a fresh green salad.