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1
For the burgers, heat 2 tbsp of the oil in a non-stick saucepan.
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2
Add the cumin seeds and cook for 1020 seconds, or until they have darkened a little.
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3
Add the onion and cook until golden and the edges are beginning to brown.
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4
Add the ginger and garlic and cook gently for a minute or until the garlic no longer smells raw.
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5
Add the spices, salt and a splash of water and cook down until dry again.
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6
Add the chickpeas and cook for three to four minutes, or until most of the moisture in the pan has dried off.
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7
Taste and adjust the seasoning.
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8
Pour just over three-quarters of the contents of the pan into a blender with the breadcrumbs, and blend until smooth.
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9
Lightly crush the remaining chickpeas in the saucepan, scrape the blended mixture back into the pan and mix well.
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10
Mix together all the ingredients for the coleslaw and season to taste.
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11
When you are ready to eat, heat the remaining oil in a non-stick frying pan.
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12
Make four to six burgers out of the chickpea mixture, making sure the edges are smooth.
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13
Place in the pan and cook over a gentle flame for six to eight minutes, turning once, until both sides are lightly browned.
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14
Meanwhile, lightly toast your buns.
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15
Assemble the burgers as you prefer, with the coleslaw, lettuce and tomato.
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16
Balance the remaining bun half on it all and enjoy.
