Moroccan Chickpea Burger

Name: Moroccan Chickpea Burger
Cuisine: Moroccan
Ingredients: 0.5 cup raw almonds; 400 g tin of chickpeas, drained and rinsed; 1 sweet potato, peeled and grated; 0.5 teaspoon salt; 2 garlic cloves, minced; 1 tablespoon lemon juice; 1 tablespoon oil; 0.5 cup flour; 0.25 cup pitted kalamata olives, finely chopped; 0.5 cup fresh coriander, chopped; 0 brioche, salad and some vegan mayo to serve (optional)

[[ recipeID=recipe-8lo45f232, title=Moroccan Chickpea Burger ]]

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½ cup raw almonds
400 g tin of chickpeas, drained and rinsed
1 sweet potato, peeled and grated
½ teaspoon salt
2 garlic cloves, minced
1 tablespoon lemon juice
1 tablespoon oil
½ cup flour
¼ cup pitted kalamata olives, finely chopped
½ cup fresh coriander, chopped
brioche, salad and some vegan mayo to serve (optional)

Instructions

Turn your oven onto 140 fan/160 C/gas mark 3. Place your raw almonds on a baking sheet on a baking tray and place in the oven for approximately 8 minutes but check throughout to make sure they do not burn
Put the chickpeas into your food processor and blitz until crumbly but not mushy. Place them into a medium-sized bowl
Once the almonds are ready remove them from the oven, allow to cool a little then place in the food processor. Blitz them until they are coarse but not too fine, as you want your burgers to have some texture. Add them to the medium-sized bowl with the chickpeas
Take your teaspoon club spice packet 1 and empty it into a small dish, add four tablespoons of water and whisk. Leave for a few minutes to thicken and then add to the medium-sized bowl
Now add the sweet potato, teaspoon club spice packet 2, lemon juice, salt, garlic cloves, oil, flour, coriander and olives to the medium-sized bowl. Mix all together well
Form your mixture into six patties and set aside
Lightly brush your barbecue/grill with oil and bring up to a medium heat. Carefully place your burgers onto the grill and cook for approximately 7 minutes each side but check regularly throughout. Serve as you desire but we recommend enjoying these with brioche bun, salad and vegan mayo