Ingredients

• Ingredients 80g (heaping 3/4 cup) rolled instant oats (gluten-free if required) 1 ½ red chillies, deseeded (or ¾ tsp dried chilli flakes) 1 red pepper, roughly sliced into chunks 1 medium red onion, roughly sliced into chunks 1 ½ tbsp tamari or soya sauce 1 tbsp tomato puree 2 tbsp ground flaxseed 35g (1/3 cup) sundried tomatoes, drained ¼ tsp salt and black pepper to taste 1 x 425g (15 oz.) can chickpeas, drained, washed and rinsed 2-3 plump garlic cloves 1 small carrot, peeled and roughly sliced 15g (1/4 cup) fresh coriander/cilantro (or parsley if preferred) 1 ½ tsp dried mixed herbs 3 tbsp protein powder (Pulsin soya bean or pea) 2 tbsp ground chia seed 1 tbsp sundried tomato paste VARIATIONS Include 30g (4 tbsp) of goji berries for a nutrient boost Spice it up! Curried chickpea burgers (or similar) Add 1 tsp of ground coriander 1 tsp ground cumin 1tsp, ½ tsp turmeric Serve burgers with minty yogurt Try with different pulses. Black beans and cannellini beans also work well.

Preparation

• Method In a food processor or blender, mix together the oats and chickpeas. Pour contents into a large bowl. In the same food processor or blender (no need to wash), add the remaining ingredients and whizz. Pour into the bowl containing the oats – chickpea mixture. Mix well. Using your hands, mould the mixture into 5-6 large patties. Chill for 20 minutes or overnight to firm up. Pan fry in a little coconut oil for 7-8 mins, or grill or barbecue for 10-12 mins, turning half-way through to cook both sides. Serve. I love serving mine with guacamole and lots of fresh salad.