Vegetarian Chickpea Burgers - cooking recipe

Ingredients

2 tsp vegetable or olive oil
1 None small brown onion, finely chopped
2 None cloves garlic, crushed
None 28 oz canned chickpeas, drained and rinsed
3/4 cup cooked long-grain brown rice (1/3 cup uncooked)
3 tbsp sun-dried tomato pesto
6 tbsp, plus 2 tsp all-purpose flour
None None Olive oil cooking spray
None None Foccacia, or other rolls, for serving
1/3 cup Greek-style plain yogurt
1/2 tbsp tahini
1 None small avocado
2 1/2 cups arugula, for serving
None None Sliced canned beets and sweet chili sauce, to serve
None None Sweet potato wedges, to serve

Preparation

In a large skillet, heat oil over moderate heat. Add onion; cook and stir for 5 mins. Add garlic; cook and stir for 1 min. Cool slightly. Process onion mixture, chickpeas, rice and pesto until combined, scraping down side of bowl with a spatula. Season.
Shape mixture into four patties, 4 inches in diameter. Lightly dust patties with flour. Spray a large non-stick skillet with oil and cook patties over moderately high heat for 2-3 mins each or until golden.
Toast rolls. Whisk yogurt and tahini in a small bowl. Spread each piece of toast with avocado. Top with arugula, sliced beets, a patty and a dollop of tahini yogurt. Drizzle with sweet chili sauce to taste. Serve with sweet potato wedges.