Tasty falafel burgers perfect for summer evenings or as a vegetarian burger for all the family to enjoy a meat-free meal.

Scale

400g can chickpeas, drained

60g wholemeal bread made into breadcrumbs

1 tbsp onion chutney

1 large garlic clove, crushed

4 spring onions, thinly sliced

1 tsp ground cumin

1 tsp ground coriander

3 tbsp chopped fresh coriander

1 egg

2 tbsp plain flour

low-calorie cooking spray

salt and freshly ground black pepper

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Using a blender coarsely blend the chickpeas until they are a rough but blended mixture, it shouldn’t be too smooth.

Add breadcrumbs, spring onions, chutney, garlic, egg, coriander, cumin and fresh coriander and give it another whizz until it is a coarse paste

Dust your hands and work surface with the 2 tbsp plain flour and make the mixture into four burgers, each around 1cm thick.

The mixture will appear to fall apart easily but don’t worry when it has been in the fridge it will hold together better.

Place the burgers on a plate uncovered in the fridge for 30 minutes.

Using low-calorie cooking spray gently fry the burgers for 5 minutes on each side over medium heat.

Serve and enjoy