View source for Hummus chickpea burgers

'''Ingredients'''

*3-4 tbsp sunflower oil
*1 onion, roughly chopped
*2 garlic cloves, thinly sliced
*1 tsp ground cumin
*1 tsp ground coriander
*400g tin chickpeas, drained and rinsed
*100g/3½oz hummus
*50g/2oz plain flour
*½ tsp salt
*freshly ground black pepper
*50g/2oz pine nuts or cashews

'''To serve'''

*8 pitta breads, warmed
*mixed green salad
*8 tbsp plain yoghurt (optional)
*8 tsp chilli sauce

'''Method'''

#Heat 1 tablespoon of the oil in a non-stick frying pan over a medium heat. Add the onion and garlic and fry gently for 4-5 minutes, or until softened, stirring regularly. Stir in the cumin and coriander and fry for 1-2 minutes, or until fragrant. Remove from the heat and set aside to cool for 5 minutes.
#Place in a food processor, add half of the chickpeas and all of the hummus and flour. Season with salt and pepper. Blend to a rough paste.
#Add the remaining chickpeas and the pine nuts. Pulse for a few seconds until the chickpeas and pine nuts have broken down but retain some texture. Season to taste.
#Divide the chickpea mixture into 8 portions. Roll each into a ball, flatten between your palms into a burger shape approximately 1.5cm/½in thick.
#Heat the remaining oil in a large, non-stick frying pan. Add the burgers in batches and fry for 3-4 minutes on each side, or until golden-brown and crisp on both sides and heated through.
#Serve the burgers in pitta breads stuffed with salad leaves, with a dollop of yoghurt and chilli sauce alongside.