TOTAL TIME: PREP Less than 30 mins COOK 10 to 30 mins

Ingredients -

3-4 tbsp sunflower oil
1 onion, roughly chopped
2 garlic cloves, thinly sliced
1 tsp ground cumin
1 tsp ground coriander
400g tin chickpeas, drained and rinsed
100g/3½oz hummus
50g/2oz plain flour
½ tsp salt
freshly ground black pepper
50g/2oz pine nuts or cashews

To serve
8 pitta breads, warmed
mixed green salad
8 tbsp plain yoghurt (optional)
8 tsp chilli sauce

Directions -

Heat 1 tablespoon of the oil in a non-stick frying pan over a medium heat. Add the onion and garlic and fry gently for 4-5 minutes, or until softened, stirring regularly. Stir in the cumin and coriander and fry for 1-2 minutes, or until fragrant. Remove from the heat and set aside to cool for 5 minutes.

Place in a food processor, add half of the chickpeas and all of the hummus and flour. Season with salt and pepper. Blend to a rough paste.

Add the remaining chickpeas and the pine nuts. Pulse for a few seconds until the chickpeas and pine nuts have broken down but retain some texture. Season to taste.

Divide the chickpea mixture into 8 portions. Roll each into a ball, flatten between your palms into a burger shape approximately 1.5cm/½in thick.

Heat the remaining oil in a large, non-stick frying pan. Add the burgers in batches and fry for 3-4 minutes on each side, or until golden-brown and crisp on both sides and heated through.

Serve the burgers in pitta breads stuffed with salad leaves, with a dollop of yoghurt and chilli sauce alongside.