Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Drain and then tip 2 × 400g tins chickpeas into a food processor along with 2 chopped red onions, 2 garlic cloves, a large handful of parsley, 2 tsp each of cumin and ground coriander, 1 tsp harissa paste, 4 tbsp plain flour and a large pinch of salt.
Blend until fairly smooth, then shape into 16 patties. Heat a little oil in a non-stick pan, add the patties, then quickly fry for about 3 minutes on each side until lightly golden and cooked through.
Serve with toasted pittas, tomato salsa and a salad.