1 x 400g can chickpeas, rinsed and drained
1 onion, finely diced
1 tbsp grated fresh ginger
1 clove garlic, crushed
1-2 tbsp extra virgin olive oil
1 tbsp curry powder
1 tbsp chopped coriander leaves
1 tbsp sunflower seeds
1 tbsp brown rice flour, extra for dusting
Heat oil in a medium fry-pan, add garlic and cook for 1-2 minutes. Stir in onion and ginger and cook for 3-4 minutes until soft. Take off the heat and set aside.
In a bowl, add the chickpeas and mash with a fork, add curry powder, onion mix, eggs, coriander, sunflower seeds and enough brown rice flour to bind. Shape mixture into patties and dust each patties with brown rice flour.
Heat oil in a pan and cook patties until golden and crisp or bake in a pre-heated oven for 10 minutes on each side until golden. Serve with salad and a squeeze of lemon.