Use your food processor to whiz up these beauties in a flash – they are so good you will never buy store bought veggie burgers again!!

Ingredients

• 1 x 400 g tin of chickpeas
• 1 cup mixed frozen peas & corn
• ½ a bunch of fresh coriander or parsley
• 1 teaspoon paprika
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 lemon , zest of
• ½ cup gluten-free plain flour , plus extra for dusting
• 1 egg
• sea salt
• olive oil for shallow frying
• 1 small round lettuce
• 2 large ripe tomatoes
• tomato ketchup
• 4 gluten free burger buns

Method

Drain and place the chickpeas and frozen peas/corn into a food processor. Add the coriander or parsley to the processor along with all of the stalks. Add the spices, egg, lemon zest, flour and a pinch of salt, then pulse until combined, but not smooth – you want to retain a bit of texture.

On a flour-dusted surface, divide and shape the mixture into four equally sized patties (roughly 2cm thick). Pop onto a tray and place in the fridge for around 30 minutes to firm up.

Heat a splash of oil in a large frying pan over a medium heat. Once hot, add the patties and cook for around 10 minutes, or until golden and cooked through, turning halfway.

Meanwhile wash and spin-dry four nice lettuce leaves, then finely slice the tomatoes horizontally.

Squeeze a large dollop of ketchup onto the base of each bun (toast them if you like), then top with the burgers. Layer over a couple of slices of tomato, a lettuce leaf, a few coriander leaves and finally the burger tops.