Ingredients
For the burger
- 4- whole wheat buns
- 100 gm- chick peas, soaked overnight
- 1- small carrot, grated
- 2 cloves -garlic
- A bunch of fresh coriander
- 1 level tsp- ground cumin
- 2 tsp- fresh lemon juice
- 1 tbsp- olive oil
- 2 heaped tbsp- breadcrumbs
- Salt and pepper to taste
- 8 slice -tomatoes and cucumber
- A bunch of lettuce
For the relish:
- Half a cup of fresh yogurt, hung overnight to strain the water
- tsp. garlic paste
- 1 capsicum, chopped
- cucumber, chopped
- Salt and pepper to taste
Instructions
- Boil the chickpeas, without over cooking them.
- Drain the water and place in a food processor with the carrot, garlic, coriander, cumin and lemon juice. Blend till smooth.
- Transfer to a bowl, mix in breadcrumbs, salt and pepper. The mixture should be soft but not sticky.
- Divide the mixture into four equal portions and shape into flat burgers.
- To cook, heat oven to medium, take a non-stick dish and rub with a little olive oil. Rub the remaining oil on the two sides of the burgers and place in the oven. After 10 minutes, flip the burgers.
- Remove when both sides are golden brown.
- To make the relish, mix in all the ingredients. Whisk till smooth.
- To make the complete burger, place the patties on a few lettuce leaves Spoon on the relish and cover with tomato and cucumber slice. Cover with the top half of the bun and serve with relish on the side
