SERVES 4

INGREDIENTS

• 400g can chickpeas, drained
  • ¼ bunch coriander leaves
  • 4 cloves garlic
  • 3 slices sourdough bread, crusts removed
  • ½ cup blanched almonds, toasted
  • 1 tsp ground cumin
  • ½ tsp ground coriander seed
  • pinch chilli powder
  • 1 egg
  • sea salt flakes and freshly-milled black pepper
  • 4 Tbsp feta cheese
  • 4 bap rolls, split
  • ½ cup green tahini
  • 1 cup green coral lettuce
  • 1 cup raw beetroot spirals
  • ¼ cup Greek yoghurt
  • tabouleh, to serve

METHOD

1 Combine the chickpeas, coriander leaves, garlic, bread and spices in a food processor and pulse until smooth. Add the egg and pulse again. Season with salt and pepper. Divide into four equal parts and form each around a tablespoon of feta cheese to make patties. Fry in a hot ribbed griddle using the olive oil for 3 minutes each side.

2 Spread the bap rolls with green tahini, then top the bases with coral lettuce and beetroot. Place a pattie on top and finish with yoghurt. Serve with tabouleh.