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    Chickpea and Aubergine Burgers

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    Chickpea and Aubergine Burgers

    No one will miss the meat in these spicy Middle Eastern-style burgers. They are made in minutes in a food processor and can be prepared the day before and chilled until they are ready to cook.

    • Vegetarian
    • Preparation time: 15 minutes, plus 30 minutes chilling
    • Cooking time: 10 minutes
    • Total time: 55 minutes 55 minutes

    Serves: 6


    • 2 x 410g cans Waitrose Chickpeas, well drained
    • 1 small onion, chopped
    • 1 tbsp cumin seeds
    • 1 tbsp Bart Harissa Paste
    • ½ pack fresh flat-leaf parsley, chopped
    • 200g pack Waitrose Marinated and Grilled Aubergines, drained, roughly chopped, oil reserved
    • 150g fresh breadcrumbs
    • Plain flour, for shaping


    1. Place all the ingredients except for the flour and the reserved oil in a food processor and pulse until coarsely chopped. Season well. Divide the mixture into 12 and, with well-floured hands, shape into burgers. Chill for 30 minutes.
    2. Preheat the barbecue or grill. Brush the burgers with the oil and barbecue or grill for 4-5 minutes on each side until they are piping hot throughout.
    3. Serve in large toasted pittas (use 2 burgers per pitta), along with some Waitrose Crispy Salad and a few spoonfuls of Waitrose Fresh Tomato Salsa Dip.

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