- 410g tin chickpeas, drained and rinsed
- 2 carrots, coarsely grated
- 2 garlic cloves, crushed
- 2 tsp ras el hanout (see tip)
- 1 tsp ground cumin
- 1 red chilli, deseeded and finely chopped
- 1 medium free-range egg
- Large handful of fresh coriander, chopped
- 150g lamb mince
- 2 tbsp olive oil
- Squeeze of lemon juice
- Flour for dusting
- Combine the chickpeas, half the carrots, the garlic, dried spices, chilli, egg and most of the coriander in a bowl and season. Put half in a food processor (reserving the rest) and pulse to make a smooth paste.
- Return the paste to the bowl and mix with the reserved mixture and the lamb. Shape into 8 small burgers, flatten slightly and chill in the fridge, covered, for at least 15 minutes to firm up.
- Meanwhile, put the remaining carrots in a bowl with the rest of the coriander, then toss with 1tbsp oil and the lemon juice. Set aside.
- Heat the remaining oil in a non-stick frying pan over a medium heat. Dust the burgers with flour and fry for 3-4 minutes on each side until golden and cooked through. Serve with the carrot salad, potato wedges and soured cream.
- Make it veggie: Omit the lamb and add an extra tin of chickpeas. In step 1, whizz three-quarters of the mixture rather than half, then continue as in the recipe.