Toast the pine nuts in a dry frying pan over a low heat, shaking the pan occasionally, until they’re golden brown. Pour them onto a plate and put aside. Turn up the heat and in the same pan add a tsp of olive oil, the spring onions and the garlic. Cook for five minutes, then put aside to cool slightly.
Remove the red peppers from the jar and thoroughly dry them with paper towel, before tipping them into the food processor with the chickpeas, spring onion and garlic mix, Parmesan and some salt and pepper. Pulse until everything is just combined.
Transfer into a bowl and stir in the toasted pine nuts and breadcrumbs before dividing the mixture into 6 pieces and shaping into patties. Heat 1 tbsp of olive oil in a frying pan, then cook each patty for 3-4 minutes on each side, or until it has browned.
Freezing and defrosting guidelines
These burgers are ideal for freezing. Make the burgers but stop before cooking. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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