Recipe: chickpea burgers with Indian coleslaw

These burgers are spicy and deeply satisfying. Put aside any preconceptions of bland, mass-produced bean burgers, these are so much more. The coleslaw really adds a vivacity with its texture, freshness and tanginess. The patties also work well made into kebabs and rolled into a wrap with the coleslaw, Tangy Herb Chutney and garlic yogurt.

Makes 4 large burgers or 6 medium burgers

For the burgers
4 tbsp vegetable oil
11/2 tsp cumin seeds
1 small-ish onion, finely chopped
2 rounded tsp finely chopped root ginger
4 garlic cloves, peeled and finely chopped
2 tsp ground coriander
11/2 tsp ground cumin
11/2 tsp garam masala
11/2 tsp dried pomegranate powder
(optional but really delicious)
11/2 tsp chilli powder
salt, to taste
2 x 400g cans chickpeas, drained and rinsed
2 slices wholemeal bread, crumbed

For the purple coleslaw
50g shredded red cabbage
20g finely sliced red onion
30g finely sliced carrots
large handful of chopped coriander leaves
80g mayonnaise (light is fine)
30g Greek yogurt
2 tsp lemon juice
freshly ground black pepper

To serve
4 large, or 6 small, burger buns (I like those with sesame seeds on top)
a few crispy lettuce leaves
1 large vine tomato, sliced

For the burgers, heat 2 tbsp of the oil in a non-stick saucepan. Add the cumin seeds and cook for 10–20 seconds, or until they have darkened a little. Add the onion and cook until golden and the edges begin to brown. Add the ginger and garlic and cook gently for a minute or until the garlic no longer smells raw. Add the spices, salt and a splash of water and cook down until dry again.

Add the chickpeas and cook for three to four minutes, or until most of the moisture in the pan has dried off. Taste and adjust the seasoning. Pour just over three-quarters of the contents of the pan into a blender with the breadcrumbs, and blend until smooth. Lightly crush the remaining chickpeas in the saucepan, scrape the blended mixture back into the pan and mix well.

Mix together all the ingredients for the coleslaw and season to taste. When you are ready to eat, heat the remaining oil in a non-stick frying pan. Make four to six burgers out of the chickpea mixture, making sure the edges are smooth. Place in the pan and cook over a gentle flame for six to eight minutes, turning once, until both sides are lightly browned. Meanwhile, lightly toast your buns. Top the lower bun with lettuce leaves, a slice of tomato, the burger and a good amount of coleslaw. Top with the remaining bun half and enjoy.
 

Extracted from Anjum's Indian Vegetarian Feast by Anjum Anand, out now, published by Quadrille. Photography by Emma Lee.