Photo credit: Emma Lee

Ingredients (serves 4):

For the burgers:

4 tbsps vegetable oil
1½ tsps cumin seeds
1 onion, finely chopped
2 tsps chopped root ginger
2 tsps ground coriander
1½ tsps ground cumin
1½ tsps garam masala
1½ tsps dried pomegranate powder
1½ tsps chilli powder
Salt, to taste
2 x 400g cans chickpeas, drained and rinsed
2 slices of wholemeal bread, crumbed

For the Indian coleslaw:

50g shredded red cabbage
20g finely sliced red onion
30g finely sliced carrots
Handful of chopped coriander
80g mayonnaise
2 tsps lemon juice
Black pepper

To serve:

4 burger buns
Lettuce leaves
1 large tomato, sliced

Method

Step 1: For the burgers, heat two tsps of oil in a saucepan. Add the cumin seeds and fry for 10-20 seconds, then add the onion and cook until golden. Mix in the ginger and garlic and heat gently for a minute, followed by the rest of the spices, salt and a splash of water and cook down until dry again.

Step 2: Tip in the chickpeas and cook for three to four minutes, then season. Pour three-quarters of the contents of the pan into a blender with the breadcrumbs and blend until smooth. Lightly crush the remaining chickpeas in the saucepan, scrape the smooth mixture back into the pan and mix.

Step 3: Stir together the coleslaw ingredients and season to taste.

Step 4: Heat the remaining oil in a frying pan. Make four burgers out of the chickpea mixture. Place in a pan and cook gently for six to eight minutes, turning once, until both sides are lightly browned.

From Anjum’s Indian Vegetarian Feast by Anjum Anand (£19.99, Quadrille)

Eat with …

Chickpea burgers with Indian coleslaw