These yummy burgers are a great way to add more pulses and spices to your diet! They are gluten free, fibre packed and so easy to put together, fantastic idea for a family week night dish.

Serves: 4 burgers

Time: 30-40mins

Level: Easy

Tools:

• Weighing scales
• Mixing bowl
• Frying pan 
• Oven set to 180 degrees
• Baking tray
• Food processor  (optional)

Ingredients:

• 2 packets of chickpeas
• 80g of roasted red peppers (diced)
• 4 tbsp of Harrisa paste
• 3 tbsp of gluten free flour 
• 1 tbsp of flaxseed
• 1 carrot (grated)
• 2 tbsp of apricot jam
• 1 handful of coriander (fresh or dried - if using dried reduce to 2 tsp)
• 2 tbsps of fresh lemon juice (and zest)
• 1 tbsp of olive oil
• 1.5 tsp of garlic granules
• 1 tsp of onion granules
• 2 tsp of ground cumin
• 1 tsp chilli flakes
• salt & pepper to taste

• Fresh rocket
• Tomatoes
• Tahini drizzle
• Salsa

Method:

1. Start by placing the chickpeas and harrisa paste into a bowl and use a fork to mash together (or if using a food processor pulse until you get a paste like consistency, try to leave a few bigger chunks). 
2. Add the rest of the ingredients in and pulse / blend well together. Add more flaxseed if the mixture is looking wet, add a drop more lemon if the mixture is looking a bit too dry. You should have a mouldable paste like consistency. 
3. Set the oven to 180 degrees, whilst it is heating allow the mixture a chance to rest and jel together (roughly 10 mins).
4. Grease or line a baking tray.
5. Use your hands to mould 4 roughly equal burgers, (Tip: keep a ball of warm water next to you to keep your hands from sticking to the mixture) roll into a ball like shape and then press down slightly to ensure you keep some thickness!
6. Warm the frying pan with oil and cook each burger for 3 mins each side to create a lovely browned outside.
7. Once they have been fried, place onto a baking tray and into the oven to bake for 20mins (flip halfway be careful not to break).
8. Serve with side salad, tahini drizzle and fresh salsa! Enjoy!