Chickpea and spinach burger recipe

This chickpea and spinach burger recipe from Harriet Emily makes for a delicious mid-week lunch that you can enjoy warm or cooled. We love a hard-working recipe and this protein-rich number is perfect for keeping you fuelled all day long.

Makes about 6

Ingredients:

2tbsp flaxseeds + 1/4 cup (60ml) water
1 400g tin chickpeas (1 1/2 cups worth)
1 cup (40g) spinach
1 onion (95g)
1 red pepper (175g)
1tsp sunflower oil
1tsp cumin seeds
1tsp coriander seeds
2 cardamom pods
1tsp ground ginger
1tsp hot chilli powder
1tsp ground cumin
1tsp ground coriander
1tbsp garlic puree
1tbsp tomato puree
2tbsp lemon juice
1 cup (135g) chickpea flour
Salt, to taste

Method:

Firstly, combine the flaxseeds and water into a bowl and set aside to form a gel.

Finely slice your onion, and roughly chop your red pepper into small cubes. Add the onion to a pan on a high heat with the sunflower oil, cumin seeds, coriander seeds and cardamom pods. Fry for 3-5 minutes, until golden.

Add red pepper, ground ginger, chilli, ground cumin, ground coriander, garlic puree, tomato puree and lemon juice. Fry for a further 3-5 minutes until soft. Then, set aside briefly to cool. When this is done, add the mixture to a blender, and blend into a smooth paste.

Transfer the paste to a food processor, and add in the chickpeas, spinach, flaxseed mixture and a pinch of salt. Blend briefly until fairly smooth, but still has the odd piece/whole chickpea in it. Then, add in the chickpea flour, and stir together until evenly mixed.

Divide the mixture into six evenly sized sections. Place a pan on a high heat and drizzle with some oil. Press 1/6 of the mixture into a burger shape, and place onto the pan. Fry for 3-5 minutes on each side until golden and cooked through. Then repeat until all of your burgers have been made, and serve with whatever else you fancy.