These veggie burgers taste delicious hot or cold. Roll into small balls, making them into falafel if you prefer
Prep:15 mins
Serves 2
1 small red onion, roughly chopped1 large garlic clove, peeled and halved25g mixed nuts, such as brazils, almonds, hazelnuts, walnuts and pecans1 tsp ground cumin1 tsp ground coriander400g can chickpeas, drained and rinsed25g plain wholemeal flour1 small pack coriander1 lemon, 1/2 juiced plus 1/2 cut into wedges, to serve2 tsp cold-pressed rapeseed oil
STEP 1To make the yogurt sauce, stir together the yogurt and mint in a bowl and cover and chill until needed.STEP 2Heat oven to 220C/200C fan/gas 7. Half fill a medium saucepan with water and bring to the boil. Add the sweet potato wedges and cook for 4 mins then drain through a colander and return to the saucepan. Pour over the oil, tossing until lightly coated then season with ground black pepper.STEP 3Scatter the potatoes onto a small baking tray and roast for 15 mins. Take out of the oven and turn over, then cook for a further 10 mins or until tender and lightly browned.STEP 4While the chips are cooking, make the burgers. Put the onion, garlic, nuts and spices into a food processor and add lots of freshly ground black pepper. Blitz until as smooth as possible. Add the chickpeas, flour, coriander and lemon juice and blitz until the mixture comes together to make a thick paste. It shouldn’t be too smooth as you are looking for some texture to give the burgers a bit of bite. Form the mixture into 4 balls and flatten into burgers, just under 2cm/ 3/4in deep.STEP 5Heat 1 tsp of the oil in a medium non-stick pan over a low heat and cook the burgers on one side for 5 mins. Add the remaining 1 tsp of oil to the pan and turn over. Cook on the other side for a further 5 mins or until nicely browned and cooked throughout, keeping the heat low, so they don’t burn.STEP 6Divide the salad leaves, tomatoes, cucumber and spring onions between two plates. Add the burgers, chips and mint sauce, plus a couple of lemon wedges for squeezing. Drizzle the balsamic vinegar over the salad and serve.
