Ingredients

15 ounces of chickpeas

15 ounces of sweetcorn, minus 1/4 cup, reserved

½ a bunch of fresh parsley

½ teaspoon paprika

½ teaspoon ground coriander

½ teaspoon ground cumin

1/2 teaspoon smoked paprika

1/2 teaspoon thyme

1/2 teaspoon oregano

4 tablespoon chopped spring onion or chives

2 cloves garlic, pressed

1/2 juiced lemon plus the zest grated.

1/4 flour or more , plus extra for dusting

salt and pepper to taste

olive oil

1 small head of Iceburg lettuce

2 large ripe tomatoes

tomato ketchup

4 wholemeal burger buns

Directions

Step 1: Drain the chickpeas and sweetcorn, then put into a food processor. Put the parsley leaves to the processor.

Step 2: ?Add the spices, flour and a pinch of salt and pepper, finely grate in the lemon zest, then pulse until combined, but not smooth – you want to retain a bit of texture.

Step 3: Take the 1/4 cup of reserved corn and pan fry until golden brown.  Add to mixture.

Step 4: On a flour-dusted surface, divide and shape the mixture into 4 equal-sized patties. Place in the fridge for 30 minutes to firm up.

Step 5: Heat a splash of oil in a large frying pan over a medium heat, add the patties and cook for 10 minutes, or until golden and cooked through, turning halfway.

Step 6: Meanwhile, wash and spin-dry four nice lettuce leaves, then finely slice the tomatoes horizontally.

Step 7: Squeeze a large dollop of ketchup or vegan mayo onto the base of each bun (toast them if you like), then top with the burgers. Layer over a couple of slices of tomato, a lettuce leaf, a few parsley sprigs and finally the burger tops. Delicious served with a fresh green salad.