CHICKPEA BURGERS

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CHICKPEA BURGERS

Packed with protein, these chickpea burgers are a tasty treat for laid-back family evenings.



 Now that Dad is in his 70s, he has decided to go on a health kick. When he was a businessman in the 80s, it was quite normal to enjoy boozy lunches that included lots of red meat and red wine. But now he realizes that you get out of your body what you put into it, and recognizes the benefits of eating as many vegetables and pulses as possible.

 However, Dad's not a big fan of vegetables. We've tried to tempt him with everything from broccoli and beans to carrots and cauliflower, but he just doesn't seem to have that 'vegetable appreciation' gene. You can lead a horse to water and all that. 

 But Dad does enjoy pulses such as chickpeas, which are very high in protein and a great alternative to red meat or chicken (as you get older, red meat is harder to digest). 

These chickpea burgers can be prepared days in advance and frozen in batches for a quick, easy dinner when you're short on time and energy. I usually serve them with softened red onions, burger buns and some salad, along with a baked potato or some oven chips.

CHICKPEA BURGERS 

Ingredients (makes 8-12 patties, depending on thickness)

 400g tinned chickpeas, drained
140g tinned sweetcorn, drained
1 onion, chopped
1 lemon (zest plus juice of half the lemon)
1 tsp cumin seeds
50g flour (add more if the burgers are too moist)
1 egg, beaten
Salt & pepper to taste
Mix all the ingredients in a bowl, using a hand blender or food processor to create a textured, lumpy paste. 
Leave the mixture to cool in the fridge for at least two hours.
Use a large tablespoon to scoop some of the mixture and mould it into a patty. 
Heat some olive oil in a pan and cook the patties until they are golden and slightly crispy on the surface. 

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