2x 400g tins of no added salt chickpeas, drained and rinsed
cooking oil spray
1 onion, finely chopped
2tbsp medium curry paste
250g sweet potatoes, peeled and grated
100g porridge oats
2 tbsp fresh coriander, chopped
1 egg, lightly beaten
flour, to dust
2tsp olive oil
4 x medium wholegrain pitta breads
150g reduced fat hummus
1 little gem lettuce
2 vacuum-packed cooked beetroot, sliced
1. Whiz the chickpeas in a food processor until they resemble breadcrumbs
2. Spay a large frying pan with oil and set over a medium heat. Cook the onion for 5 min, then add the curry paste and cook, stirring for 1 min until fragrant. Add the sweet potatoes and cook for 3 mins.
3.Transfer the mixture to the food processor with the chickpeas, then add 75g of the oats, the coriander and the egg and pulse to combine.
4.Dust your hands with the flour, then shape the mixture into 6 flat burgers. Put the remaining oats in a dish, then add the burgers and turn to lightly coat. Chill in the fridge for 30mins to firm up.
5.Heat the olive oil in a large non-stick frying pan over a medium-high heat, then add the burgers and cook for 3-4mins on each side until golden. Remove and drain on kitchen paper.
6. Layer the pitta with hummus, a burger, lettuce leaves and beetroot slices.
Macros per serving