Step 1

Add the chickpeas, onion, parsley, aquafaba, spices, carrot and chia to a food processor.

Step 2

Process until the mixture is combined, but still has some texture. The chickpeas should be broken down but not a paste. Take a small amount of mixture in your hand to check that it will form a patty.

Step 3

Use an ice cream scoop to evenly measure the patties. I used a 40 ml scoop.Add the scoops of the mixture to a large plate that is covered with cling wrap.

Step 4

Shape the scooped chickpea mixture into patties about 2 cm thick. Shape them firmly with your hands to compact the mixture. Place the patties into the fridge to chill for 20 minutes.

Step 5

Add the rice flour to another large plate and coat the patties in the rice flour.

Step 6

In a frying pan, heat the olive oil over medium heat until it is hot but not smoking.Add the patties and shallow fry for 2-3 minutes until golden brown, then carefully turn and cook the other side for 2-3 minutes. The patties are fragile, so it is best not to move them too much - let them firm up from cooking before turning them. Ideally, turn them once only.

Step 7

If cooking in batches, drain on a plate lined with paper towel. To keep the patties warm while cooking the remainder, place the plate in a 100 degrees C (200 F) oven.Repeat with the remaining patties, adding extra oil if required.

Step 8

In a small bowl, combine all of the ingredients and mix well. Check that the seasoning is to your liking. Chill until you are ready to serve.