This is loosely based on a recipe for Chickpea Patties from my bible ‘The really useful ultimate student vegetarian cookbook’, (I recommend it to any vegetarian cooks, it’s fab). I adapted the recipe to suit the ingredients I had available.
1/2 tablespoon olive oil, 1 small onion (finely chopped), 1/4 teaspoon garlic granules, 1/2 tablespoon ground cumin, 1 tin chickpeas (drained), 1 tablespoon sesame seeds, 1 tablespoon dried chopped coriander leaves, 1 egg, 3 heaped dessert spoons gram flour (also known as besan or chickpea flour), oil for shallow frying
Heat the olive oil in a frying pan, add the onion and cook over medium heat for 3 minutes, add the garlic and cumin powder and cook for another minute, until the onion is soft and the kitchen smells lush. Allow to cool slightly, (I forgot that bit, it didn’t seem to matter to the end result).
Use a food processor to zazz together the chickpeas, sesame seeds, coriander leaves, egg and onion mixture. Then add the gram flour and zazz a bit more until you have a thick paste. I added some ground black pepper too.
Heat the oil in a large frying pan. Add dollops of the chickpea paste to the hot oil, flattening each dollop into a roughly burger like shape as you put them in the pan. Each one should be about a centimetre thick. Cook them for about 3 minutes each side, until they are golden brown. Drain on paper towels, (or a bit of scrumpled up greaseproof paper).
You could eat them in burger buns, I’m not a great fan of bread so I ate mine with a nice salad.
Actually that last bit’s a lie, I ate them with a dollop of ketchup, but I thought it sounded better if I said salad, that whole 5-a-day thing ya know.
I have had a banana today, and some lemon tart, but I don’t think I can count the tart.
By the way, the gram flour is gluten-free, if that kind of thing concerns you.