Photograph: Emma Lee
- 4 tbsp vegetable oil
- 1.5 tsp cumin seeds
- 1 small onion, finely chopped
- 2 rounded tsp finely chopped root ginger
- 4 garlic cloves, finely chopped
- 2 tsp ground coriander
- 1.5 tsp ground cumin
- 1.5 tsp garam masala
- 1.5 tsp chilli powder
- 2 x 410g tins chickpeas, drained and rinsed
- 2 slices wholemeal bread, blitzed into breadcrumbs
For the coleslaw:
- 50 g shredded red cabbage
- 25 g finely sliced red onion
- 25 g finely sliced carrot
- 1 large handful of chopped coriander leaves
- 75 g mayonnaise
- 25 g Greek yogurt
- 2 tsp lemon juice
For the burgers, heat 2 tablespoons of the oil in a nonstick pan. Add the cumin seeds and cook for 10-20 seconds, or until they have darkened slightly, then add the onion and cook until golden and the edges are beginning to brown. Add the ginger and garlic and cook gently for 1 minute, then add the spices, 1 teaspoon salt and 50ml water and cook until the mixture is dry.
Tip the chickpeas into the pan and cook until any moisture has evaporated. Taste and adjust the seasoning. Pour just over three-quarters of the pan's contents into a food processor with the breadcrumbs and blend until smooth.
Lightly crush the remaining mixture in the pan with a potato masher, then scrape the blended mixture back into the pan and mix well. Leave until cool enough to handle. Mix together all the ingredients for the coleslaw and season to taste.
Heat the remaining 2 tablespoons oil in a nonstick frying pan. Form the chickpea mixture into 6 patties, smoothing off the edges. Place in the pan and cook over a medium heat for 6-8 minutes, turning once, until both sides are lightly browned. You may need to cook them in batches.
Meanwhile, split the buns and toast the cut sides. Add tomato slices, a chickpea burger, the coleslaw and lettuce to half of the cut buns, top with another bun half and enjoy!
Get ahead: the burgers freeze well. Make a batch and use as needed; defrost before cooking.
This recipe is from Anjum's Indian Vegetarian Feast (Quadrille, £19.99)