Chickpea and tofu burgers with braised onion and rocket

Ingredients

For 1 serving

• Cooked chickpeas100 g
• Tofu150 g
• Chickpea flour20 g
• Red onion80 g
• Arugula30 g
• Tomatoes100 g
• Balsamic vinegar1 teaspoon
• Extra virgin olive oil1 tablespoon
• Paprika1 teaspoon
• Saltto taste
• Black pepperto taste

Contains: soy, sulphites,

Method

1. Drain the chickpeas well and pat the tofu dry with kitchen paper. In a food processor pulse them with the chickpea flour, paprika, salt and pepper until compact but not smooth; shape two burgers about 2 cm thick with wet hands.
2. Peel the red onion and slice it thinly. Heat half the oil in a pan over medium-low heat, add the onion with a splash of water and a pinch of salt and stew it for 10 minutes, stirring, until soft and sweet; add the balsamic vinegar in the last minute.
3. Meanwhile heat the remaining oil in a non-stick pan over medium heat and cook the burgers for 4 minutes per side, turning them with a wide spatula only once they release by themselves and have a golden crust.
4. Wash the rocket and slice the tomatoes.
5. Serve the burgers topped with the stewed onion, with the rocket and tomato slices.