Beetroot burgers

Ingredients

makes 4 burgers

• 1 400g can chickpeas, drained and rinsed
• 2 tbsp olive oil
• ½ onion, chopped
• 1 garlic clove, minced
• 170g cooked beetroot, drained
• ¼ tsp sea salt
• 1 tsp smoked paprika
• 1½ tsp harissa paste
• ½ tbsp balsamic vinegar or lemon juice
• Small handful fresh coriander
• 1 tbsp ground flaxseeds
• 20g plain flour
• ¼ tsp baking powder
• 4 tsp sesame seeds

Directions

1. Heat 1 tbsp of the oil in a small pan and add the onion. Cook for 5 minutes until soft. Add the garlic and cook for another minute, then remove from the heat.
2. Place the beetroot, half the chickpeas, onion and garlic in a food processor. Add all other ingredients except for 1 tbsp of olive oil and process until an almost smooth. Add the remaining chickpeas and pulse a few more times. Transfer to a mixing bowl and chill in the fridge for an hour to firm up.
3. Preheat the oven to 200°C. Line a baking tray with baking paper. Divide the mixture into 4 and shape into patties. Brush with the remaining olive oil and sprinkle sesame seeds on each side. Place on the prepared baking tray and bake for 40 minutes, gently flipping half way.