Roughly chop chickpeas and add to a bowl
Add all other burger ingredients (leave flour until last) and add slowly until mixture becomes firm
On a floured work surface, form the patties and leave to rest in the fridge for 30 minutes
In a heated pan with oil, add the patties and cook for 3-5 minutes each side over a medium heat until golden
Place the patties into a preheated oven for a further 5 mintues @ 180 degrees
Cook beetroot until knife passes freely through the beets and place under running water
When cool enough to handle, peel
Add all hummus ingredients to food processor and blitz until smooth
Chill for at least 30 minutes
Julienne the carrot and cucumber then slice the red onion finely and add it all to a bowl
Add the Super Sprouts and Quinoa Sprouts Mix
Add a good splash of the lemon dressing and serve fresh
Place all dressing ingredients in a glass jar or bottle with lid and shake until emulsified
Place the flesh of 3 avocados, juice of 2 limes and a teaspoon of sea salt into a food processor and blitz until smooth
Toast burger buns and add beetroot hummus to the bottom half
Place the dressed Super Sprouts Slaw onto the beetroot hummus and then the burger
Spread the avocado puree to the top half of the bun
Servings 6