Step 1

Add all of the chickpea patty ingredients (through the garlic salt) to a food processor. Pulse until combined. Transfer to a bowl and add the corn & panko. Stir to combine. Taste and add salt if needed.

Step 2

Line a baking sheet with parchment paper. Use 1/4 cup measuring cup to form the mixture into patties - I was able to make 10 patties. Place them on the baking sheet and sprinkle with some smoked paprika. Put the patties in the freezer for at least 20 minutes.

Step 3

Meanwhile, add all of the chipotle aioli ingredients to a food processor or blender and combine. Taste and adjust seasoning if needed. Transfer to a bowl and set aside.

Step 4

Add all of the slaw sauce ingredients (through the apple cider vinegar) to a food processor or blender and combine. Add water to get your desired consistency. Taste and adjust seasoning if needed. Add the slaw and the dressing to a bowl and toss to combine. Place in the fridge.

Step 5

Heat some oil** in a non-stick pan over medium heat. Working in batches, add the patties and brown on both sides*** (about 4-5 minutes per side). Remove from the pan and repeat with the remaining patties.

Step 6

To serve, add some slaw to each plate and top with two patties, some chipotle aioli and a sprinkle of cilantro.