Put chickpeas in a bowl and smash with a fork or potato masher. Add cooked quinoa, turkey, tomato paste, egg, feta, basil, green onion, salt and pepper.

Turn heat to medium and oil to pan.

Add white onion, bell peppers, garlic, red pepper flakes, oregano and a little salt and sauté until cooked (about 2 minutes). Remove from heat and add the mixture to a bowl.

Mix all together and put in the fridge to chill for 2 to 3 hours or up to 24 hours.

Form into patties (if the mix is a little loose and you’re finding the patties difficult to form, just get flour all over your hands and form them using some flour. This will help to hold the patty together).

Cook on medium-high heat for 4–6 minutes per side, using just enough oil so that the burgers don’t stick to the pan.