- 800 g canned chickpeas, drained, rinsed (see tip)
- 2 tbsp chickpea flour
- 1 bunch firmly packed fresh flat-leaf parsley leaves
- 1 bunch firmly packed fresh mint leaves
- 2 tsp finely grated lemon peel
- 6 green onions (scallions), chopped finely
- 125 g vegan mayo (see p. 70)
- 2 garlic cloves, crushed
- 2 tbsp finely chopped fresh chives
- 2 medium courgettes (240 g), sliced thinly lengthways
- 4 sourdough seeded bread rolls, halved, toasted
- 2 small avocados (400 g), sliced
- 1 bunch firmly packed fresh watercress leaves
For the kale chips
- 250 g kale
- 1 tbsp olive oil
1. Preheat oven to 180°C. Line two oven trays with baking paper. Remove stems from kale: tear leaves into medium-size pieces. Place in a large bowl with oil. Massage the oil into the kale; place kale in a single layer on trays.
2. Bake for 10 minutes. Rotate trays; bake for a further 5 minutes or until kale is crisp. Cool. Season to taste.
1. Process chickpeas, flour, parsley, mint and lemon peel until the mixture comes together. Transfer to a medium bowl; stir in green onion, season to taste. Shape mixture into four patties. Place on a plate; refrigerate for 20 minutes.
2. Process mayo, garlic and chives in a clean food processor bowl until combined.
3. Cook courgette on heated oiled grill plate (or grill or barbecue) over medium-high heat for 2 minutes each side or until tender. Transfer to a plate; cover to keep warm.
4. Cook patties on same-oiled grill plate for 2 minutes each side or until browned and heated through.
5. Spoon mayo mixture on the base of rolls; top with patties, courgette, avocado and watercress, then roll tops. Serve with kale chips.