Heat up 1 tablespoon of the oil in a frying pan and add the onion, carrot and coriander once hot
Fry for around 10 minutes until softened
Add the curry powder and fry for a minute until fragrant
Meanwhile, use a food processor or blender (or hand-held blender) to whizz the chickpeas until smooth - you can leave the mixture a bit lumpy if you prefer to have a bit of texture
Add the cooked vegetables and mix well
Divide the mixture in half
Heat up another tablespoon of oil in the same frying pan
Use your hands to shape half of the mixture into a round patty and place straight into the frying pan
Repeat with the other half of the mixture
Cook on a medium heat for around 7 minutes, then use a spatula to carefully turn them over
Cook for a further 7 minutes on the other side, until slightly browned on both sides
Serve in burger buns with desired salad ingredients and sauces
Notes
*Other vegetables you can add:
grated courgette (zucchini)
sweetcorn
green peas
finely chopped pepper
**If you’re making these burgers for children and you don’t want to use curry powder because it’s too spicy, you can substitute it with ground cumin or turmeric.