1⁄2 cup walnuts, lightly toasted
1 1⁄2 cups roughly chopped fresh parsley
2 cloves garlic, chopped 400g can chickpeas, drained, rinsed
2 tblsps plain flour
2 tsps ground cumin
1⁄2 tsp dried chilli powder
1⁄4 cup lemon juice
2 tblsps olive oil
4 soft wholemeal rolls, split, toasted
2⁄3 cup ajvar relish
Lemon wedges, to serve
1 Lebanese cucumber, finely chopped
1 tomato, finely chopped
1⁄2 small red onion, finely chopped
To make patties, pulse walnuts, ½ cup of the parsley and garlic in a food processor until finely chopped. Add chickpeas, flour, cumin, chilli and 1 tblsp of the juice. Season with salt and pepper. Pulse until chickpeas are finely chopped and mixture is combined.
Divide into four equal portions. Shape into patties about 7cm in diameter.
Heat oil in a large, non-stick frying pan over a medium to high heat. Add patties. Cook for about 3 to 4 minutes on each side, or until golden brown and heated through. Remove.
Meanwhile, make salsa. Place all ingredients in a medium bowl. Add remaining 1 cup parsley and 2 tblsps juice. Season with salt and pepper. Stir to combine.
Spread base of rolls with half the relish. Top with salsa, patties and remaining relish. Replace tops. Serve with lemon wedges