Steps
- Drain 400g of canned chickpeas. Zest 1 lemon and squeeze half of its juice. Chop 1 small bunch of cilantro, reserving half.
- Process the chickpeas, lemon zest and juice, half the cilantro, 1 teaspoon of ground cumin, and 1 egg into a coarse paste. Season with salt and pepper.
- Measure 100g of fresh breadcrumbs and reserve 20g. Dice half of 1 medium red onion and thinly slice the rest. Mix the diced onion and remaining breadcrumbs into the paste.
- Shape 4 patties and coat both sides with the reserved breadcrumbs. Chill for at least 10 minutes.
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Fry the patties for 4 minutes per side, until golden and hot throughout.
- Split 4 small whole-wheat buns. Fill with the patties, 1 large sliced tomato, ½ sliced cucumber, the sliced onion, 4 tablespoons of chili sauce, and the reserved cilantro.