Tandoori Chickpea Burgers with Minty Yogurt, Mango Chutney and Spiced Coconut Crunch
[Vegan]

For the Chickpea Tandoori Burgers:

1. Heat the oil in a small pan. Sauté shallot until translucent, add the garlic and ginger and sauté for another minute. Set aside.
2. Pulse the chickpeas in a food processor, leaving some structure. Or use your hands or a fork.
3. Tip the mixture into a bowl and stir in the other ingredients. Cover and place in the refrigerator for 30 minutes.
4. Form into 2-3 patties.
5. Preheat the oven to 190° Celsius. Line a baking tray with parchment paper. Bake the burgers for 20 minutes, turning them halfway.

For the Minty Yogurt:

1. In a small bowl combine the ingredients for the minty yogurt. Season to taste with salt and pepper. Set aside.

For the Spiced Coconut Crunch:

1. Heat some oil in a small pan, add the ingredients for the crunch. Sauté until the coconut turns golden, keep stirring. Remove from the pan, stir in the sea salt. Set aside.

For the Assembly:

1. Spread the buns with some mango chutney. Top with a burger patty and cucumber and red onion slices. Drizzle with minty yogurt and sprinkle with some spiced coconut crunch.