THE STUDENT VEGETARIAN COOK BOOK

I teaspoon cumin seeds

Small bunch parsley (enough for 2 tablespoons when chopped)

I medium to large onion

About 2 tablespoons oil

I oz/25 g wholemeal flour

Pepper

Small saucepan with a lid

Baking-sheet

- METHOD -

1 If you are using whole chick peas, rinse and pick them over, discarding any which are discoloured, and put into the saucepan with a lid. Add quite a lot ofwater (but no salt), bring to the boil, boil fast for 10 minutes, cover and simmer for 2'12 hours, adding more water as necessary. (This is rather longer than they are usually cooked, but the extra simmering makes them softer and easier to pound.) Drain over a bowl and reserve the cooking liquor. Pound the peas to a paste.

2 Crush the walnuts fairly finely. Crush the coriander and cumin separately from the nuts. Trim the parsley stalks; wash the parsley, blot dry with kitchen paper and chop finely. Peel and finely chop the onion and garlic.

3 Mix together all the prepared ingredients, substituting chick pea flourforthe pounded peas ifappropriate. Add '12 teaspoon salt, the cheese and 1'12 tablespoons of the chick pea liquoror, if you are using flour, water. Work to a stiffish paste.

4 Pre-heat the oven to 425°F, 220°C, Gas Mark 7. Cover the baking-sheet with aluminium foil and grease with 2 tablespoons oil. Season the wholemeal flour with a little salt and pepper and spread on a plate. Mould the mixture into 12-14 small cakes, coat all over with wholemeal flour and set on the baking-sheet. Dribble over a little more oil and bake for 12 minutes. Tum and bake for 5 minutes more or until pale brown. (Do not try to tum earlier, as the burgers may break.)