7 Farmdrop products in this recipe
For the burgers, reserve the chickpea water and 12 chickpeas then blitz up the chickpeas, garlic, onion, coriander, juice from 1/2 the lemon, cumin, harissa, 1 tbsp plain flour, salt and pepper in a food processor.
When well combined but still a little coarse, flour your hands and form into the mixture 2 burger patties, using more flour to mold into shape.
Shallow fry for 4 - 5 minutes on each side on a low to medium heat until evenly crisp and golden. Keep warm in a low oven until ready to serve.
For the egg-free mayonnaise, blend 3 tbsp chickpea liquid with the remaining whole chickpeas and the juice from the remaining 1/2 lemon until completely smooth. Now add the olive oil and blend the mixture until it has a thick creamy texture, just like mayo.
Transfer to a bowl, fold through the beetroot puree and season with salt and pepper.
Assemble your burgers with a good dollop of beet mayo and a handful of rocket leaves.