Every Friday I’ll be posting up a recipe that I’ve incorporated into my nutrition plan while I’m Marathon training.
400g can chickpea (rinsed and drained)
garlic clove (chopped)
Handful of flat-leaf or curly parsley
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp harissa paste or chilli powder
1 small red onion (roughly chopped)
2 tbsp. plain flour
2 tbsp. sunflower oil
toasted pitta bread
200g tub tomato salsa (to serve)
green salad (to serve)
Pat the chickpeas dry with kitchen paper. Tip into a food processor along with the onion, garlic, parsley, spices, flour and a little salt. Blend until fairly smooth, then shape into four patties with your hands.
Heat the oil in a non-stick frying pan, add the burgers, then quickly fry for 3 minutes on each side until lightly golden. Serve with toasted pittas, tomato salsa and green salad.
NUTRITION – PER SERVING
kcal – 161
fat – 8g
saturates – 1g
carbs – 18g
sugars – 1g
fibre – 3g
protein – 6g
salt – 0.36g