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Chickpea/garbanzo bean mushroom burgers with tahini sauce

Hearty, and not at all worthy feeling, these are an easy thing to pull together if you have little time. They would also be good for a barbecue, woodsy and delicious.

SERVES 4

2 tablespoons of olive oil

1 onion, peeled and finely chopped

2 cloves of garlic, peeled and finely chopped

500g/1lb 2oz of cooked and drained chickpeas/garbanzo beans

A handful of wild mushrooms, roughly torn

2 teaspoons of ground cumin

2 teaspoons of ground coriander

A small handful of fresh chopped parsley

3 tablespoons of spelt or plain/all-purpose flour

Salt and pepper

For the tahini sauce

3 tablespoons of olive oil

1 tablespoon of tahini

Juice of ½ a lemon

Heat a frying pan and pour in a little olive oil. Add the onion and garlic and sweat for a few minutes. Keep to one side. Put all of the other ingredients in a blender and add the softened onion garlic mixture. Pulse until you have the consistency of breadcrumbs. Take the mixture out and fashion into burgers.