Ingredients

• 100g chickpeas
• 50g sun dried tomatoes
• 1 onion
• 3 cloves of garlic
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 1 teaspoon ground cumin
• 3 tablespoons mango chutney
• 3 tablespoons of tahini (ground sesame seeds)
• Himalayan Pink Salt and cracked black pepper to taste

Method

Soak and rinse (uncooked) chickpeas and add to a large pot.

Cover with 2 inches of water and bring to a boil over high heat. Boil for 1 minute. Then cover, remove from heat, and set aside for 1 hour. Then drain and lightly rinse and dry thoroughly.

In the meantime, add the parsley or basil, onion, garlic sun-dried tomatoes and mango chutney to a food processor or stick blender. Mix until well processed. If you prefer a chunkier burger then just finely chop all ingredients and mix together.

Once the chickpeas are slightly cooled, add half to the food processor, along with cumin, salt, pepper and tahini. Mix to combine thoroughly, scraping down sides as needed. Then add the rest of the chickpeas and blend until you have a dough that’s close to a paste in consistency. This may take up to 4-5 minutes to fully incorporate all of the spices and herbs. Add more tahini or a bit of water if the mixture is looking too crumbly or dry. Then place in refrigerator to marinade; the longer it is left, the more intense the flavour.

Remove from the fridge and divide into 4-8 even sized patties. Check flavour and add more tahini if needed. Place onto a well greased oven tray, brush with oil and bake in the oven for 20 minutes. Alternatively, place under the grill and turn after around 3-5 minutes. Can also be BBQ’d or shallow fried. 

Top with vegan mayo and serve in a toasted bun, with salad, coleslaw and SavvyKraut. Enjoy!