- 1 small onion, diced
- 1 clove garlic, crushed or grated
- 2 tbsp coconut oil
- 1 x 400g tin chickpeas, rinsed and drained
- ½ courgette, grated
- 1 tbsp tahini
- 1-2 tbsp Oatly milk
- 50g oats
- ½ tsp turmeric
- ½ tsp ground cumin
- ½ tsp chilli powder
- salt and black pepper
salad of your choice
1 Fry the onion and garlic in a teaspoon of the coconut oil until soft and translucent.
2 Place the chickpeas in a food processor along with the courgette, tahini, milk, oats, spices and seasoning, to taste. Pulse until combined, but not completely smooth, to retain a bit of texture.
3 Divide the mixture into 5 or 6 palm-sized burgers. Place on a tray in the fridge for 30-60 minutes to firm up. Preheat the oven to 180C/350F/gas 4.
4 Heat the remaining coconut oil in a nonstick frying pan and cook the burgers for 5-10 minutes on both sides to crisp up the outside and seal in the moisture.
5 Place the burgers on a tray lined with greaseproof paper and bake in the oven for 20-25 minutes.
6 Serve these with a salad of your choice. I(e.g lettuce, tomatoes, alfalfa sprouts and avocado.)