Chickpea burger mix with coriander and mint

Everyone loves this deliciously fresh and herby Middle Eastern-influenced burger but there is no getting round it - vegie burgers of any nature just don't hold their shape as well as their meaty friends without that sticky protein to bind them. That's why we're delivering it to you as a prepared mix for you to form into your own burgers on the spot, just before cooking them, which also means that you can make them whatever size you like - big burgers for stuffing in a bun, or mini ones, like fresh falafels, for wrapping in flat bread. To make the mix we combine lemon zest, spring onions, toasted cumin, a bit of red capsicum and loads of fresh green coriander and mint to a roughly chopped chickpea base. We're keeping the mix egg free so that it's vegan-friendly but you could help the bind by mixing in a small beaten egg and whatever flour you have to hand, to get the consistency right again. 

Chickpeas, red capsicum, coriander, mint, cumin, spring onion, garlic, lemon, salt, rice flour, chickpea flour.

Serve as a burger in a panini, or with chopped tomato, lettuce and hummus in a wrap. Leftover patties are excellent cold for school or office lunches.

Goes really well with cucumber raita!