• 100g fetta
• 1/2 cup chopped coriander leaves
• 1/2 teaspoon cumin
• 1 teaspoon lemon rind
• 2 x 400g can chickpeas drained and rinsed
• 2 tablespoons olive oil

Mix all ingredients, except olive oil, in a food processor until roughly chopped.

Heat frying pan over high heat then add olive oil.

Cook 1/4 cup of the mix in batches for 1 - 2 min each side or until golden.

• Do not over chop the mix! Rough means rough. 
• Don’t use a really soft feta like the danish one. Your patties will melt all over the pan.
• I tend to use organic chickpeas. Often they are cheaper than the brand name ones.
• Rinse your chickpeas under cold water until it they have no more bubbles.
• This is not something you can walk away from when cooking. The success lies in the really hot pan and short cooking time, (once again, over cook and they will melt).
• If you have no luck cooking these in a pan, use the oven instead. (180 degrees celcius around 10min).