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1 tbsp oil

1 large onion, chopped

4 garlic cloves, grated

400g chickpeas, drained*

120g sun dried tomatoes

50g Mornflake Organic Oats

25g breadcrumbs

60ml tahini

2 tbsp lemon juice

A handful of fresh basil

Salt and pepper, to taste


To Serve

 4 x buns

4 tbsp plain yoghurt**

Wild rocket or salad leaves of choice

8 slices of tomato


* butter beans or cannelli beans would also work well
** dairy-free yoghurt can be used here



Preheat the oven to 200c.

Place the onion and garlic in a frying pan over a medium heat with a drizzle of oil and sauté for 5 -10 minutes, until soft.

Once the onion and garlic have cooled, place into a food processor along with the rest of the ingredients. Pulse until smooth, then place the mixture in the fridge to firm up for half an hour.

Preheat the oven to 200c.

Once the patty mixture is firm, use a measuring cup (we use the ⅓ cup measure) to scoop out the patties and flatten them into circles on a lined baking tray.

Bake in the oven for 20 minutes until nicely golden, flipping over half way through.

Serve in buns with yoghurt, fresh leaves, sliced tomatoes and olives.

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