These amazing chickpea pitta’s are loaded with protein and taste delicious for the whole family
- 1 jar of Mums Masala
- 1 x 400 g tin of chickpea
- 1 x 340 g tin of sweetcorn
- ½ a bunch of fresh coriander
- 3 heaped tablespoons plain flour, plus extra for dusting
- Rapeseed oil
- Himalaya or sea salt
- 4 wholemeal pitta’s
Filling for your Pitta’s
- 1 small fresh lettuce
- 2 large ripe tomatoes
- Chilli tomato ketchup or minted yogurt
Prep Time 60 minutes
Cooking Time 10/15 minutes
Drain and place the chickpeas and sweetcorn into a food processor. Take half of the coriander and pick the leaves, add to the processor with a jar of Mums Masala, flour and a pinch of salt, then pulse until combined, but not smooth – you want to retain some of texture.
On a flour-dusted surface, divide and shape the mixture into equally sized burger patties around 2cm thick. Pop onto a tray and place in the fridge for around 30 minutes to firm up.
Heat a splash of oil in a large frying pan over a medium heat. Once hot, add the patties and cook for around 10 minutes, or until golden and cooked through, turning halfway.
In the meanwhile, wash and spin-dry some lettuce leaves, then finely slice the tomatoes.
Squeeze a large dollop of chilli ketchup or minted yogurt onto the base of each toasted sliced pitta, then place your Mums Masala Chickpea burger with slices of tomato, a lettuce, a few coriander leaves. Serve with a fresh green salad and roasted sweet potatoes.