Chickpea patties

Mash the chickpeas roughly rather than blending them smooth, then mix in breadcrumbs or oats a little at a time until the mixture holds its shape. Chill the formed patties for 20 minutes before cooking; turn them gently with a wide spatula.

For chilled patties, fry in a lightly oiled pan over a medium heat for about 4 minutes on each side, until golden and piping hot throughout. Thicker patties may need a little longer.

Put one in a burger bun with lettuce, tomato and yoghurt or mint sauce, or tuck it into a pitta with salad. They also work well in a lunchbox with couscous or a leafy salad.

They’re similar, but falafel is usually shaped into balls or small discs and seasoned with herbs and spices such as parsley, coriander and cumin. A chickpea patty is often larger and milder, made to go in a burger bun or wrap.

Cool leftovers promptly, refrigerate them within 1–2 hours and eat within 48 hours. Reheat until steaming hot throughout, and reheat only once.

Yes. Freeze cooked patties in a sealed container, separated with baking paper; defrost them in the fridge and use within 24 hours, then reheat until steaming hot throughout.

Yes. A 100 g portion provides 9.3 g of fibre, so chickpea patties are high in fibre.