Vegan Burger

• Drain the chickpeas, then tip into a food processor.  Add the carrot, coriander (leaves and stalks), onion, garlic, spices, flour, lemon zest and salt and pepper.
• Pulse until combined, but not smooth – you want to retain a bit of texture.
• On a flour-dusted surface, divide and shape the mixture into 4 equal-sized patties, roughly 2cm thick. Place in the fridge for 30 minutes to firm up.
• Heat frylight in a large frying pan over a medium heat, add the patties and cook for 10 minutes, or until golden and cooked through, turning halfway.

Serve in a toasted Schär White Ciabatta Roll with your favourite burger accessories, we like onion, tomatoes and gherkin