After those high calories food last week I wanted to make something that is meaty yet not from meat and it has to be filling and nutritious as well. Oh well what are those for categories. Then I stumbled upon this recipe here. As I love their magazine Good Food but rarely (ok I admit only once) buy it, thank God they have the online version.
Here is the original recipe with some modification from me.
Serves 4 persons.
Ingredients:
– 400g can chickpeas , rinsed and drained
– garlic clove, chopped (I used 3 garlic as I love them so much 😉 )
– handful of flat-leaf parsley or curly parsley (didn’t use this)
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1?2 tsp harissa paste or chilli powder (I used 1 tsp)
– 2 tbsp plain flour
– 2 tbsp sunflower oil
– toasted pitta bread (I used 4 pitta bread)
– 200g tub tomato salsa , to serve
– green salad , to serve
– 1 small red onion, roughly chopped (I used normal onion)
Furthermore I added:
– 1 red chili pepper chopped
– 1/2 tsp salt (they didn’t mention salt in the ingredients but suddenly it appeared in the direction)
– 1 small tub (200ml) sour cream
– 1 tomato, chopped
Directions:
– Pat the chickpeas dry with kitchen paper. Tip into a food processor along with the onion, garlic, parsley, spices, flour, red chili pepper and a little salt. Blend until fairly smooth, then shape into four patties with your hands.
-Heat the oil in a non-stick frying pan, add the burgers, then quickly fry for 3 mins on each side until lightly golden. Serve with toasted pittas, tomato salsa, tomato, sour cream and a green salad.
