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(Makes 8)
Ingredients
200g chickpeas (soaked overnight)
1tsp of crushed garlic
1 carrot, roughly chopped
1 Spanish onion, roughly chopped
1 stick of celery, roughly chopped
20 capers
Besan egg wash (100g besan mixed with water)
½ cup breadcrumbs
1/3 cup chopped parsley
1/3 cup chopped mint
1/3 cup chopped chives
Method
Place the soaked chickpeas in a saucepan of cold water and bring to a boil, then simmer for 45-60 minutes. Drain and allow to cool.
In a mixer, place the carrot, onion, celery, capers and minced garlic and give a quick pulse to finely shred. Next add in the chickpeas, herbs, egg wash and give another quick pulse.
Place the mixture into a mixing bowl with the breadcrumbs and massage together. Once the mixture is combined, form into patties and fry on both sides in hot oil until lightly browned on either side then serve on toasted wholegrain French stick with lettuce and avocado mayonnaise
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