Get This -
zest 1 lemon, plus juice ½
1 tsp ground cumin
small bunch coriander, chopped
2/3 cup wholegrain breadcrumbs
red onion, sliced thinly
sauce of your choice (Tahini Mayonnaise is my favourite)
- Place chickpeas in a bowl. Using a potato masher, mash until almost smooth. Add carrot, lemon zest, lemon juice, cumin, half the coriander, eggs, breadcrumbs and garlic. Season with salt & pepper. Mix to combine. Shape mixture into desired number and size of patties.
- Heat oil in a frying pan over medium heat. Cook patties, turning, for 4 to 5 minutes each side or until heated through.
- Meanwhile, preheat grill on high. Toast cut side of rolls for 2 to 3 minutes or until golden. Top roll bases with beetroot, lettuce, tomato, onion, cucumber, the remaining coriander, patties and roll tops. Serve with your favourite sauce.