Cal per serving: 229
Gluten free: Vegetarian: Dairy Free
400g chickpeas, cooked
60g quinoa breadcrumbs
2 tablespoons tahini paste
1 large egg
1 teaspoon ground coriander
1 teaspoon ground cumin 1 carrot, grated
3 spring onions , chopped
Coconut yoghurt, red cabbage and carrot slaw, to serve
Blitz half the chickpeas in a food processor with tahini, breadcrumbs, egg and spices.
Remove blade and stir through carrot, spring onions and remaining chickpeas.
Shape into four patties and shallow fry in olive oil for about five minutes each side.
Serve with red cabbage and carrot slaw and drizzle on yoghurt.