- 400 g (14oz) tin of chickpeas, drained and rinsed
- 60 g (2oz) breadcrumbs
- 2 tblsp tahini paste or smooth peanut butter
- 1 large free-range egg
- 1 tsp ground coriander
- 1 tsp ground cumin
- 6 spring onions, chopped
- 2 tblsp rapeseed oil
- 150 g (5oz) natural yoghurt
- 1 tsp garam masala
- sea salt and ground black pepper
- wholegrain pitta breads, salad leaves and grated carrot, to serve
- Place half the chickpeas in a food processor with the breadcrumbs, tahini paste, egg, coriander and cumin and blitz until smooth. Remove the blade and stir through the remaining chickpeas and the spring onions. Season with sea salt and ground black pepper.
- Form the mixture into four 10cm (4in) burgers by hand or using a burger press. Place on a plate and cover, leaving to sit in the fridge for at least 2 hours to firm up.
- Place a large frying pan over a medium–high heat and add the oil. Fry the burgers in the pan for 5–6 minutes on each side, until they have a nice golden colour.
- In a small bowl, mix the yoghurt with the garam masala. Toast and split some wholegrain pitta breads. Serve the warm burgers in the pitta breads with the spiced yoghurt, salad leaves and grated carrot.