Turkistan chickpea burger with pistachio, beetroot and feta tabbouleh

Name: Turkistan chickpea burger with pistachio, beetroot and feta tabbouleh
Yield: Serve 4
Ingredients: salt and freshly ground black pepper; salt and freshly ground black pepper; 50 g pine nuts, toasted; 100 g freshly grated Cheddar cheese; vegetable or sunflower oil for cooking; vegetable or sunflower oil for cooking; 2 tbsp olive oil; 1 small onion, finely chopped; 1 garlic clove, crushed; 1 tsp ground cumin; 90 g cracked wheat (bulghur), soaked in boiling water for 20 minutes, then well drained; 90 g cracked wheat (bulghur), soaked in boiling water for 20 minutes, then well drained; 1 tbsp chopped fresh flat-leaf parsley; 400 g cooked chickpeas (canned are fine)

Preparation info

Serve
4

Difficulty
Easy

Appears in

Burgers

By Paul Gayler

Published 2014

About

Ingredients

2 tbsp olive oil
1 small onion, finely chopped
1 garlic clove, crushed

Burger
Vegetarian

Method

Heat the olive oil in a frying pan, add the onion, garlic and cumin, and cook for 6-8 minutes until soft.
Add the cracked wheat and parsley and cook for 5 minutes longer.
Transfer to a food processor, add the remaining ingredients and whiz to a coarse paste.
Using wet hands, shape the mix into 4 evenly sized burgers, chill for 1 hour.