CHICKPEA AND MUSHROOM BURGERS WITH TAHINI SAUCE

All this hot weather recently has meant one thing…Brits BBQ season is upon us! It has been lovely coming home from work recently to see smoke pluming from people’s back gardens with a lovely woodsy, charcoal smell filling your nostrils; it definitely gives you more inspiration for your mid-week meals.

This is one of my favourite recipes from Sophie Dahl’s From Season to Season cookbook. They are delicious and are great for veggies and meat-lovers alike. You can also play around with what you serve them with and also with the Tahini sauce. This time round and for something different, I served the burgers with some tenderstem broccoli and giant cous cous and added yoghurt to the Tahini sauce. But I have also done them served in a pitta or flat bread with salad leaves, alongside coleslaw and even smothered in hummus.

 

Serves 4.

Ingredients

1 onion, finely chopped

2 cloves garlic, finely chopped

400g can of chickpeas

A handful of mushrooms of your choice, preferably wild or chestnut mushrooms, roughly torn

2 tsp ground cumin

2tsp ground coriander

3 tbsp plain flour/spelt flour

A handful of fresh, chopped parsley

 

For the sauce:

3 tbsp olive oil

1 tbsp light tahini paste

Juice 1/2  a lemon

For the yoghurt version- just dollop in about a tbsp of thick Greek yoghurt, adjust to taste. You can make as much sauce as you see fit.

 

Method
1. Heat a little bit of oil in a frying pan and sweat the onion and garlic for a few minutes until they’ve softened.

2. Put the rest of the ingredients for the burgers, (including the onion and garlic) and blend in a food processor or with a stick blender until you have a mixture the consistency of breadcrumbs. season to taste. Use your hands and shape them into burgers.

3. Heat the rest of the oil in a pan on medium high heat and fry the burgers until golden and lightly crisp.

4. Mix together the ingredients for the tahini sauce, and serve on top of the burgers.

 

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