Drain the chickpeas and sweetcorn and place them in a food processor. Pick half of the coriander leaves and all of the stems and place them in the processor. Add the spices, flour, and a sprinkle of sea salt, then finely grate in the lemon zest and pulse until blended but not smooth — you want some texture.
Divide and form the mixture into 4 equal-sized patties, about 2cm thick, on a flour-dusted board. Refrigerate for 30 minutes to firm up. In a large frying pan over medium heat, heat a splash of oil, add the patties, and cook for 10 minutes, or until brown and cooked through, rotating halfway.
Meanwhile, remove four good lettuce leaves and wash and spin-dry them, then thinly slice the tomatoes horizontally.
Squeeze a generous dollop of ketchup onto the bottom of each bread (toast if desired), then top with the burgers. Layer over a few tomato slices, a lettuce leaf, a few coriander leaves, and lastly the burger tops. Delicious when accompanied with Cheezmir Cheddar Flavoured Vegan sliced cheese. Heat it for 2 mins for the Cheezmir vegan cheese to melt.
Bon a petit.
400 g chickpeas
340 g sweetcorn
½ a bunch of fresh coriander,
½ teaspoon paprika
½ teaspoon ground cumin
3 tablespoons plain flour , plus extra for dusting
1 small round lettuce
2 large ripe tomatoes
4 wholemeal burger buns
Cheezmir Cheddar Flavoured Vegan Sliced cheese