Pour warm water over the peas to defrost. Once thawed (about 10 minutes) drain off the water.
Place the onion, garlic, herbs, salt, pepper and spices into a food processor and pulse to start to combine.
Next add the sweetcorn, peas, chickpeas and flour to the food processor and blitz until the mixture starts to look smooth in texture. Then add the seeds, pulse to in corporate.
Form the burgers by placing 4 tbsp of mixture into the palm of one hand and use the other hand to mould the mixture into a thick disc shape. Place the burger onto a tray lined with baking parchment.
Continue to make burgers with the remaining mixture, then cover the tray with cling
film and chill for 30 minutes – 1 hour to firm up (optional - if you’re short of time).
Pre-heat an oven to 180C/ 350F / Gas 4.
Melt the coconut oil in a large moderately hot frying pan. Place three of the burgers into the pan and continue to heat to create a golden brown crust on the underneath.
After roughly 5 minutes, carefully turn the burgers over to crispen the other side. After another 5 minutes remove the burgers onto a lined baking tray. Sear the remaining burgers in the same way, and add them to the baking tray.
Cook the burgers for 15 minutes in the oven, or until warm in the centre, and serve.
Serve in a gluten free vegan burger bun with lettuce and tomato topped with cashew nut mayonnaise. Or forget the bun and just serve with a garden salad with sweet potato wedges.
Allergens: sesame seeds.