400g can chickpea, rinsed and drained
1 small red onion, chopped
1 garlic clove, chopped
handful of flat-leaf parsley or curly parsley
1 tsp ground cumin
1 tsp ground coriander
1⁄2 tsp rose harissa paste
2 tbsp plain flour
2 tbsp rapeseed oil
toasted pitta bread, to serve
salsa, to serve
gem lettuce, to serve
Drain a 400g can chickpeas and pat dry with kitchen paper.
Tip into a food processor along with the roughly chopped red onion, garlic clove, flat-leaf parsley, ground cumin, ground coriander, rose harissa paste, plain flour and a little seasoning.
Blend until fairly smooth, then shape into four patties.
Heat the rapeseed oil in a frying pan, add the patties, then fry for 3-4 mins on each side until lightly golden.
Serve with toasted pitta bread, salsa and a lettuce.