Serves 4


  • 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.