The original recipe for these burgers is in Vegan Food & Living magazine, however I tweaked the recipe slightly.
1 onion finely chopped
2 garlic cloves crushed
75 g mushrooms finely chopped
1 tbsp rosemary
1 tbsp tomato puree
2 tsp paprika
2 tbsp rapeseed oil
400 g can chickpeas
1 apple grated
Zest of one lemon
3 tbsp chickpea flour
Saute the onion, garlic and mushrooms in the oil for 10 mins, until thoroughly cooked down and browned.
Add the rosemary, paprika and tomato puree and cook for another 5 mins, being careful not to burn the paprika.
Crush the chickpeas with a potato masher, until you have a rough puree.
Add all the ingredients to the pan, turning off the heat first and mix pressing with the back of a spoon, to ensure it is thoroughly combined.
Shape into four equal sized burgers and either oven cook for 20-25 mins, until golden brown, or fry lightly in oil.
I served in a wholemeal wrap, with slaw, chilli sauce and chips.