To make approximately 8 patties you will need:
one can chickpeas, drained
1 medium onion
1 tablespoon water from pickles
2 pickled peppers
2 teaspoons harissa paste
1-2 celery sticks
1 tablespoon fresh coriander
1 tablespoon fresh parsley
1/2 teaspoon ground cumin
1/2 teaspoon salt
pepper to taste
1-2 tablespoons olive oil
Chuck everything into a blender and taste as you go along to adjust spices/herbs/salt+pepper/amount of oil. Add a little oil at a time if need be to obtain the correct consistency to form patties that don’t crack. You may want to reduce the amount of harissa or avoid the pickle water if you’re not that into your scovilles (see below).
Preheat your oven to 200 degrees on fan oven.
Form patties about the size of a small burger or depending on how you want to serve them into smaller, flattened mounds.
Cook for about 20 minutes, flipping over carefully half way through the cooking time.
They will brown slightly when ready to serve. It is safe to reheat or eat these cold.
I had mine alone with some hot sauce, just to make sure.
After having tried them, I think that the ideal way to serve these would be with some fresh leaves like spinach, iceberg lettuce or rucola as well as tomatoes and perhaps some light cheese e.g. mozzarella or cottage cheese. Make smaller patties to use in a salad.
You can also serve these as though they are burgers, although I imagine that it would be quite a heavy meal that way.
Alternatively add some mayo, mushrooms and assorted fresh greens in a wrap.
Please note that this recipe is gluten-free, lactose free and vegan.