Best served in a toasted bun stuffed with salad and maybe a touch of raita or Greek yogurt.
Ingredients for 12 burgers:
2 x 400g tin of chickpeas
1 small onion
2 garlic cloves
1tbsp cumin seeds (I didn't have any, so used curry powder instead - delicious!)
1tbsp harissa paste (I used a splash of hot chilli sauce)
Half pack of fresh, flat-leaf parsley
1 diced aubergine
Plain flour, for dusting
Salt and freshly
ground pepper for seasoning
Oil for brushing burgers
Drain the chickpeas and gently fry them with the aubergine, onion and garlic.
Add harissa paste and all other ingredients (except flour) and pulse in a food
Dust hands with flour, divide mixture into 12 burgers and chill for 30 minutes.
Brush burgers with oil and grill for 20 minutes on a medium heat until piping hot and browned on each side.