• 1 tin 400g chickpeas
• 3 spring onions, finely chopped
• 1 clove of garlic
• mix of herbs - parsley, coriander
• 1 tsp ground cumin
• 1 tsp ground coriander
• half a tsp of harrisa paste
• 50g plain flour
• 1/2 tsp baking powder
• 2 or 3 tbsp sunflower oil
• chilli jam, houmous or mayo
• buns
• salad, red onions, tomatoes

1. Drain the chickpeas, keeping the liquid.
2. Put half tgr chickpeas in a food processor and blitz.
3. Add the spring onions, garlic, ground spices, b. powder and herbs.
4. Add the 50g plain flour.
5. Add a little of the reserved water and a good pinch of salt.
6. Blitz to create a paste.
7. Add the remaining chickpeas and blitz again making sure you keep the texture.
8. Place in a bowl and keep in the fridge for 30 minutes.
9. Shape the mixture into 4 burgers, making sure they're equal size.
10. Coat the patties in 60g of plain flour, dust off any excess.
11. Heat 1cm of sunflower oil over a medium heat.
12. Fry for around 3-4 minutes.
13. Serve with a bun, salad, chilli jam and houmous.

Recipe by Catrin Thomas, originally featured on Prynhawn Da.