Chickpea & Coriander Burgers with Sweet Chilli Sauce

1. Put your chickpeas, lemon zest, lemon juice, cumin, half the coriander, egg and some seasoning in a food processor and whizz it all up to form a smoothish paste. Scrape the mixture out into a bowl and mix with 80g of the breadcrumbs and the 1/2 a diced red onion. Make this into 3 burgers (I used a metal ring to ensure uniform sizing). Press the remaining breadcrumbs onto each side of each of the burgers and transfer to the fridge to chill for at least 10 minutes.
2. Heat the olive oil in a frying pan and fry the burgers for 4 minutes each side, until a the breadcrumbs are crusty. Do not fry them too hot or they will burn.
3. Serve the burgers in buns with sliced tomato, sliced cucumber, sliced red onion, a few sprigs of coriander and a glug of sweet chilli sauce.

Recipe from BBC Good Food Magazine