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Ingredients:  

• 1 tin chickpeas, rinsed and drained
• 5 button mushrooms, chopped finely
• 1 red onion, chopped finely
• 3 tbsp olive oil
• ½ green apple, grated (remove skin)
• 1 tomato, de-piped and chopped finely
• 2 tbsp chickpea flour (if eating clean isn’t important to you, you can use cake flour)
• 2 tbsp fresh parsley, diced
• 1 tbsp sesame seeds – in a small bowl, add these to
• 1 tbsp olive oil and mix them together (a mortar and pestle works best)
• 1 tsp dried rosemary  

Toppings:

• Hummus
• Rocket
• Full cream plain yoghurt
• Fresh Avocado
• Chopped chili
• Salt and pepper
• Sweet potato wedges (optional)  

Method:

1. Pre-heat your oven to 200°C
2. In a frying pan, bring 2 tbsp olive oil up to heat and add the mushrooms, red onion and garlic – and allow to simmer until soft
3. In a mixing bowl, add the chickpeas and using a potato masher – start to mash the chickpeas until they are fully mashed (this might take some effort)
4. Once the chickpeas are mashed, add the chickpea flour, the apple and the chopped tomato and mix well
5. Now add the mushroom-onion mix, the parsley, the sesame seed-oil mix and the rosemary
6. Once the mixture is well mixed – roll into medium sized patties and place on a baking tray
7. Cook for 45 minutes on 200°C or until crispy

Serve topped with fresh hummus, rocket leaves, fresh avocado and a dollop of full cream yoghurt. Season with salt, pepper and chili.   Can be served with sweet potato wedges.