Chickpea Patties

Ingredients

• 400 g (14 oz) can chickpeas, drained*
• 4 tablespoons aquafaba*
• 1/2 cup brown onion, finely chopped
• 1 cup (125g) finely grated carrot
• 1/4 cup basil leaves, chopped
• 1 teaspoon cumin
• 1 teaspoon salt
• 2 tablespoons tahini
• 1/2 cup breadcrumbs
• 2 tablespoons olive oil, to cook

Instructions

1. 1

   Add the chickpeas to a food processor and blend until coarsely chopped. Add the remaining ingredients and pulse until well combined.

2. 2

   Gently form the mixture into 12 patties, each about one inch thick. Pack the mixture together a bit, but don’t squish it too tightly.

3. 3

   Heat oil in a skillet and fry the patties for about 3 to 4 minutes per side, until browned and firm. Place them on a paper towel-lined plate to drain any excess oil. Depending on the size of your pan, you may need to cook the patties in batches.

4. 4

   Top each patty with a spoonful of tahini or avocado sauce (if using) and serve with lemon wedges.