Baked chickpea patties with pita, salad and lemon-tahini sauce. Tinned chickpeas and oat flour form the base of the patties.
Tinned chickpeas, herbs and spices form twelve patties. Chilling the mixture before shaping helps it hold together.
Serve three patties per person with pita, salad and tahini sauce. Store the cooked patties separately from the cold salad and sauce.
Pulse chickpeas, onion, garlic, parsley, cumin, coriander and half the salt in a food processor until coarse, not smooth. Mix in the oat flour and leave covered in the fridge for 30 minutes.
Heat oven to 220°C / 200°C fan. Shape the mixture into 12 compact patties with clean hands and brush both sides with the oil.
Bake on a lined tray for about 25 minutes, turning carefully halfway, until firm and browned. Let stand briefly before lifting.
Whisk tahini, lemon juice, water and remaining salt until smooth. Add the water gradually if the tahini is already runny.
Warm pita according to its packet. Divide pita, cucumber, tomatoes and lettuce between four bowls; add three patties and one quarter of the sauce to each.
Cool promptly in shallow portions and refrigerate within 2 hours. Keep at 5°C or colder and use within 48 hours, or freeze promptly if suitable. Reheat once, until hot throughout.
Sesame, wheat/gluten in pita and potentially gluten in oats; check all labels.
Yield: 4 servings. Preparation and cooking times are estimates; allow the stated soaking, chilling or resting time.
