Burgers:
2 x tin of chickpeas (400g each) - drain and clean
1 onion - roughly chopped
Handful parsley
1 lemon - rind and juice only
2 tbsp cumin
2 tbsp coriander
Pinch salt and pepper
6 tbsp plain flour
4 tbsp olive oil

Salsa:
1 tbsp sesame oil
2 tbsp olive oil
4 cherry tomatoes - chopped finely
½ mango - remove skin and cut into cubes
2 tbsp coriander - roughly chopped
½ lime - juice only
salt and pepper

To serve:
4 bread rolls
slices of red onions, tomato and cucumber

METHOD

Burgers:

Place the chickpeas, onions, parsley, lemon, cumin and coriander in a food processor. Add salt and pepper, and process again until it becomes a thick paste.

Place the mixture on a floured surface and shape into rounds of burgers, using more flour if and when required.

Heat the oil in a non-stick frying pan and fry the burgers for 2-3 minutes on each side.

Salsa:

Place all the ingredients in a bowl and mix well. Season to taste

To serve in a roll with slices of red onions, tomato and cucumber together with a spoonful of salsa, yoghurt or a relish of your choice.

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