Chickpea burger, coconut onion rings, garlic and herb sauce

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Place chickpeas, red onion, garlic, cumin, paprika and cauliflower rice into a large food processor and pulse until well combined but still chunky. Transfer mixture into a bowl.

Step 2

In a separate food processor bowl, pulse together the toasted walnuts, oats, almond flour and salt. Add the oats mixture to the chickpea mixture and combine using your hands, making sure all the ingredients are well incorporated.

Step 3

Line a baking tray with baking paper. Shape the chickpea mixture into 6 burger patties and lay them on the baking tray. Cover with another layer of baking paper and refrigerate for 1 hour. (This helps them firm up).

Step 4

Heat a large non-stick pan on medium to high heat. Add 2 tablespoons of oil. Once pan is hot, cook the patties for 8 min on each side, flipping them slowly and carefully.

Step 5

Fill a pot with oil and heat on medium heat.

Step 6

Slice onions into 1cm rings and place in a bowl of ice water. In a separate bowl combine cornflour, salt, pepper, cayenne pepper, eggs and milk until smooth.

Step 7

In another bowl place the desiccated coconut. Once the mixture is ready, remove onion rings from ice water and pat dry.

Step 8

In batches, coat the rings with the cornflour mixture then the coconut.

Step 9

Set aside on baking paper. Once all coated, make sure oil isn’t too hot (otherwise it will burn the rings). Cook the onion rings 3 minutes on each side. Set aside once all is cooked.

Step 10

To make the garlic and herb sauce: Place all the ingredients in a bowl and mix well.

Step 11

Toast the buttered hamburger buns in a pan.

Step 12

Slice tomatoes thinly. Spread the yoghurt sauce on the bottom bun, then place rocket/arugula, two tomato slices, chickpea patty, two onion rings and more yoghurt sauce and cover with top bun. Serve with sweet potato fries(optional)