Ingredients

• 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

Directions

• Heat a barbecue until the flames have died down and the coals are glowing. If you’re 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.