Jumbo Italian Spiced Chickpea Burgers

Ingrédients

    Pour les burgers:
4 c. À table de yaourt total
75 g de pain, déchiré ou frais
2 x 400 g de pois chiches bien égouttés
25 g de basilic
3 c. À table de pâte de tomate séchée
2 gousses d'ail écrasées
Flocons de piment, en option
Huile de pulvérisation

    Servir:
125g de yaourt total
75g olives noires, tranchées
1 petit oignon rouge, tranché finement
4 rouleaux de ciabatta, ou morceaux de 8cm de ciabatta,
Divisé en deux, légèrement grillé
Salade de feuilles et tranches de tomates
     

Instructions

  •    15 minutes
  •   4 Personnes
  1. Put the bread in a food processor and whizz to crumbs. Add chickpeas, basil, reserving a large sprig, tomato paste, yoghurt, garlic and chilli, if using. Season and whizz again until everything is wePut the bread in a food processor and whizz to crumbs. Add chickpeas, basil, reserving a large sprig, tomato paste, yoghurt, garlic and chilli, if using. Season and whizz again until everything is well chopped and coarse. Shape into 4 large patties.
  2. Spray a large frying pan with oil and heat to a medium heat. Add the patties and cook for 5 minutes each side until deep golden and piping hot.
  3. Meanwhile, chop the reserved basil and mix with the olives, onion and yoghurt. Set aside.
  4. Add a few salad leaves and tomato slices to each bread roll, add a burger, then top with the olive and onion mix. Make 8 smaller burgers if you like, cooking each for 3-4 minutes per side.ll chopped and coarse. Shape into 4 large patties.
  5. Spray a large frying pan with oil and heat to a medium heat. Add the patties and cook for 5 minutes each side until deep golden and piping hot.
  6. Meanwhile, chop the reserved basil and mix with the olives, onion and yoghurt. Set aside.
  7. Add a few salad leaves and tomato slices to each bread roll, add a burger, then top with the olive and onion mix. Make 8 smaller burgers if you like, cooking each for 3-4 minutes per side.
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