Ingredients
| 400 g | Chickpeas, tin, drained |
| ½ | Celery stalks, chopped |
| 1 Tbsp | Tahini |
| 1 | Garlic clove |
| ½ tsp | Turmeric |
| ½ tsp | Cumin |
| 1 Tbsp | Parsley |
| 1 to taste | Salt & freshly ground pepper |
| 2 Tbsp | Oil |
| ¼ cup | Flour |
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Directions
- Place all ingredients except flour and oil into food processor.
- Blend until coarse and well combined. Divide mixture into equal portions and shape into patties. Refrigerate until needed.
- Before cooking, dust in flour. Heat oil in a pan or on a barbecue and cook for 3-4 minutes each side until crispy.
- Serve with lettuce, tomato, beetroot and relish.
