Preheat the oven to 180 degrees celsius. Roughly chop the garlic and parsley. Drain the chickpeas. Place the garlic, chickpeas, kibble, cumin, paprika and parsley in a blender. Blend until the mixture just comes together. Do not overblend as you still want to retain some texture.
Transfer mixture into a large mixing bowl and add the egg, crumble in the feta and add the lupin crumb. Season with a little salt and pepper. Stir or mix well until all the ingredients are combined.
Line and lightly grease a baking tray with a little bit of olive oil. Using your hands, form 4 patties out of the mixture. Pressing firmly to ensure the burgers have a consistent shape.
Transfer the baking tray to your heated oven and cook for 30 minutes until patties are crisp and golden.
Serve with salad and a bun, with a side of sweet potato wedges.
Ingredients 1/4 cup kibble, cooked (4 minutes in boiling water). 10 sweet potato chips Small handful of baby spinach Small handful of cherry tomatoes, halved 3 mushrooms, sliced and sautéed in olive oil, salt and pepper cube of feta 1/4 avocado sliced 1 tsp pesto sprinkle of pumpkin kernels
In one bowl combine the lupin flour with the salt, pepper, paprika, cumin, coriander and cardamom.
In a second bowl whisk the egg with 1 tbs water.
Place the lupin crumb in a third bowl.
Dice the chicken into desired nugget size. (You can also dice small to make chicken popcorn). Toss the chicken cubes in the flour mixture, then the egg and finally the crumb. This can be done ahead of time and kept in the fridge.