Ingredients

• 1 tablespoon extra virgin olive oil, plus 1 teaspoon extra
• 1 large onion, finely chopped
• 1 garlic clove, crushed
• 400g can chickpeas, rinsed, drained
• 1 cup (85g) fresh wholegrain breadcrumbs
• 1 egg, lightly beaten
• 1-2 tablespoons chickpea (besan) flour (see note), to thicken (optional)
• Cos lettuce, to serve
• Pita bread, warmed and cut into quarters, to serve
• Tabbouleh, to serve
• Hummus, to serve
• Baked beetroot salad, to serve

Chermoula

• 1/2 onion, finely chopped
• 1 teaspoon finely chopped coriander leaves
• 2 teaspoons finely chopped flat-leaf parsley
• 1 garlic clove, crushed
• 3 teaspoons ground cumin
• 2 teaspoons mild paprika
• 1 teaspoon ground turmeric
• Pinch of cayenne pepper

Method

• Step 1 To make the chermoula, combine all the ingredients in a bowl and set aside to allow the flavours to develop.
• Step 2 Heat the oil in a frypan, add the onion and garlic and cook over low heat for 5 minutes or until golden.
• Step 3 Place the chickpeas in a food processor and process until they resemble breadcrumbs.
• Step 4 Add the fresh breadcrumbs and egg and season with pepper, then add the onion mixture and process for a few seconds or until the ingredients are just combined.
• Step 5 Add chickpea flour if the mixture is too wet.
• Step 6 Form the mixture into 8 burgers.
• Step 7 Mix the chermoula with 2 tablespoons water. Brush the burgers generously with the chermoula and leave to marinate for 20 minutes.
• Step 8 Heat the extra olive oil in a non-stick frypan or on the barbecue hotplate and cook the burgers over medium heat for 4-5 minutes each side until browned. Don't have the heat too high or they will burn, which will spoil the flavour.
• Step 9 Serve the chickpea burgers with lettuce, pita bread, and separate bowls of hummus, tabbouleh and baked beetroot salad, and assemble the burgers at the table.