CHICKPEA and BEETROOT BURGERS. (Vegan, gluten and dairy free)The secret of these tasty burgers is to toast and then grind the cumin just before use

Ingredients:

• 1 X Tin of chickpeas (drained and rinsed)
• 1/2 X Red onion (finely chopped)
• 2 X Garlic cloves (crushed)
• 75g Cooked beetroot(diced)
• 2tsp Ground cumin
• 1/2tsp Baking powder
• 2tsp lemon juice
• 4tbsp plain flour (GFree)
• 1tbsp chopped parsley
• 1tsp salt
• A few grinds of black pepper
• Olive oil to fry

Method:-

• Put 2/3 of the chickpeas and the rest of the ingredients into a food processor and pulse

to a roughish paste. Turn into a bowl.

• Crush the rest of the chickpeas and mix them in.
• Divide into 4 or more and form into burgers by hand using more flour to prevent them

from sticking.

• Fry gently until nicely browned.
• Once cool, they can be stored in the fridge for use within 3 days and reheated in a frying

pan with a little more oil.

• Dried chickpeas cooked in the slow cooker are great for this recipe.
• Put 250g of dried chickpeas into the slow cooker
• Add water to cover them by 4 or 5cm. Add 1/4tsp of bicarbonate of soda
• Put on the lid and cook on low for 6-8 hours (6 is usually fine so check at this point)
• Strain and discard the cooking liquid
• Dried chickpeas double in weight when cooked so this amount will make double the recipe.

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