Curried Chickpea Burgers

Ingredients

• 6 oz Cooked Quinoa
• 1 can Chickpeas
• 2 Carrots
• 1 White Onion
• 1 tbsp Curry Paste
• 3 tbsp Gram Flour
• 2 tbsp Water
• 3 tbsp Olive Oil
• 2 Tomato
• 1 Avocado
• 2 tbsp Coriander
• 1 tbsp Lemon Juice
• 1 tsp Sea Salt
• 1 tsp Black Pepper

1. 1Peel the onion and carrots and finely grate them, either by hand or using a food processor. Heat 1 tablespoon of the olive oil in a large frying pan and gently fry the onion and carrots until softened, about 10 minutes. Remove from heat and let cool slightly.
2. 2Place the chickpeas and cooked quinoa into a large mixing bowl and crush together with a fork until you have a coarse, lightly-bound paste.
3. 3Add the softened onion and carrot mixture along with the curry paste. Season with sea salt and black pepper and mash together with a fork until well combined.
4. 4In a small bowl, mix the 3 tablespoons of gram flour with the 2 tablespoons of water to form a thick paste. Stir this paste into the chickpea mixture to help bind everything together.
5. 5Using your hands, form the mixture into 8 burger patties. Lightly coat each patty in a little extra gram flour, then place them on a plate or tray, cover, and refrigerate for at least 30 minutes to firm up and help them hold together while frying.
6. 6Heat the remaining 2 tablespoons of olive oil in the large frying pan over medium heat. Add the chilled burgers and fry on both sides for about 4-5 minutes per side, until golden, slightly crisp, and heated through.
7. 7While the burgers are frying, dice the tomato and avocado and finely chop the coriander. Mix together in a small bowl with the lemon juice and season to taste with salt and pepper.
8. 8Serve the burgers topped with a little pile of the tomato salad, alongside whatever accompaniments you like — roasted sweet potato wedges and a big green salad go very well.