- 400g tin chickpeas, drained
- 160g tin sweetcorn, drained
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tbsp lemon juice
- 2 tbsp gram flour
- 2 tbsp rapeseed oil
- 4 wholemeal buns
- 1 head little gem lettuce, leaves separated
- 2 large tomatoes, sliced
- sea salt and freshly ground black pepper
- Heat a barbecue until the flames have died down and the coals are glowing. If youâre not using a barbecue, heat a griddle pan until hot.
- Tip the chickpeas into a bowl and crush to a thick paste with a potato masher. Stir in the sweetcorn, onion powder, smoked paprika, lemon juice and plenty of salt and black pepper.
- Add the gram flour and mix well until everything starts to stick together. Divide the mixture into four, then form each quarter into a burger shape.
- Brush the burgers with oil and place on the barbecue or griddle. Cook on each side for 2 minutes, until crisp and hot through.
- Split the buns and heat on the barbecue or griddle. Serve the burgers in the buns, topped with lettuce leaves and tomato. Serve immediately.