Mile-high chickpea burgers with Indian purple coleslaw recipe

INGREDIENTS

• 4 vegetable oil
• tbsp cumin seeds
• 1.5 small-ish onion, finely chopped
• tsp rounded tsp peeled, finely chopped root ginger
• 1 garlic cloves, peeled and finely chopped
• 2 ground coriander
• 4 ground cumin
• 2 garam masala
• tsp dried pomegranate powder (optional but really delicious)
• 1.5 chilli powder
• tsp salt
• 1.5 x 400g cans chickpeas, drained and rinsed
• tsp slices of wholemeal bread, crumbed
• 1.5 shredded red cabbage
• tsp finely sliced red onion
• 1.5 finely sliced carrots
• tsp large handful of chopped coriander leaves
• 1 mayonnaise (light is fine)
• pinch Greek yogurt
• 2 lemon juice
• 2 freshly ground black pepper
• 50 large, or 6 small, burger buns (I like those with sesame seeds on top)
• g crispy lettuce leaves
• 20 large vine tomato, sliced