Main Courses


Chickpea cakes:
1 small onion
2 cloves of garlic
1 can rinsed and drained chickpea 
1/4 cup fresh parsley, roughly chopped 
2 tbsp potato starch
1-2 tsp of sea salt
freshly ground black pepper
1 tsp turmeric powder
1/2 tsp cayenne pepper (optional)
3 tbsp chickpea flour 
grape seed oil

Avocado cream:
2 ripe avocados
3 tablespoons of avocado oil or EVOO
2 tablespoons finely chopped red onion or shallots
1/2 clove minced garlic
1/2 teaspoon sea salt
freshly ground pepper to taste

Avocado cream: Halve the avocados and scoop out the flesh into a bowl. Add in the other ingredients and mix with a fork smashing the avocado until a creamy consistency forms. To get a completely smooth consistency, blend with an immersion blender before the onions are added in. Season to your liking and set aside.

Chickpea cakes: In a large cast iron pan, drizzle in a little grape seed oil and fry the onion and garlic until slightly golden but not burned. Remove from heat and allow to cool. In a food processor, process the chickpeas until they turn to a slightly textured paste. Add in onion and garlic, salt, pepper, turmeric and cayenne pepper and mix to fully combine. Turn the food processor off and stir in the chopped parsley. Take a large plate and sprinkle a few tablespoons of chickpea flour onto it. Using a spoon, scoop some of the mixture with onto your hands and shape into a ball, the size of a golf ball, and then press gently to make a patty. Drop into the chickpea flour to coat evenly. If too much flour sticks to the patty then gently dust it off with your fingers or a pastry brush. You should have a very light coating all over the patties/ burgers. Reheat the same large cast iron pan to medium heat. Drizzle in a little more oil and place the patties in to cook. Cook for about 2-3 minutes on each side until the bottom is nicely browned.