Chickpea & Smoky Harissa Peanut Butter Burgers
Recipe (serves 2-4 depending on the size you make)
- 220g tinned chickpeas, drained weight
- 1 white onion
- 2-3 garlic cloves
- ½ tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp fine sea salt
- Large handful of fresh coriander leaves
- 3 tbsp plain flour
- 2 tbsp Smoky Harissa Crunchy Peanut Butter
- Smoky Harissa Crunchy Peanut Butter
- Heirloom tomatoes
- Salad leaves
- Serve with sweet potato baked fries and Smoky Harissa Crunchy Peanut Butter as a dipping sauce
Chop the onion and garlic and fry them in a little olive oil until soft and cooked.
Add them to a food processor along with all the other burger ingredients and blend into a batter.
Sprinkle a chopping board with some more plain flour and empty the batter onto it. Divide the mixture into 2-4 equal size amounts (this will depend of how big your appetite is!)
Roll the batter into balls and pat down into a burger shape. Place them onto a lined baking tray and pop in the freezer for 30-45 minutes to firm up or leave in the fridge for 3-4 hours.
Preheat the oven to 200 degrees Celsius. Bake for 20-25 minutes until crispy and golden brown.
Serve in a burger bun with Smoky Harissa Crunchy Peanut Butter, tomatoes and salad leaves.
These are perfect with a side of sweet potato baked fries.