Chickpea and spinach burgers with dolcelatte and pomegranate syrup – Food & Home Magazine

Ingredients

• <h3>PATTIES</h3>
• 2 x 410g tins chickpeas, drained
• 100g spinach, blanched
• and finely chopped
• 10ml (2 tsp) fresh lemon juice
• 1 small onion, finely chopped
• salt and freshly ground black pepper, to taste
• 1 garlic clove, finely chopped
• 45ml (3 tbsp) fresh flat-leaf parsley, finely chopped
• 125ml (½ cup) fresh breadcrumbs
• oil, for frying
• 10 rolls, halved
• pomegranate syrup, to serve
• lettuce, to serve
• dolcelatte, softened, to serve