Ingredients:

400g can chickpeas, rinsed and drained
1/2 cup roughly chopped toasted hazelnuts
1/2 cup roughly chopped toasted almonds
1/2 teaspoon ground cumin
1/4 teaspoon mild paprika
1/2 teaspoon finely grated lemon rind
2 tablespoons chopped flat leaf parsley
2 tablespoons chopped mint
1 egg, lightly beaten
2 tablespoons wholemeal plain flour
1 cup wholemeal breadcrumbs
lemon wedges to serve

What to do:

Preheat oven to 175C. Place the chickpeas, nuts, cumin and paprika in a food processor or blender and blend until nearly smooth. Transfer to a bowl and stir through lemon rind, herbs, egg and flour. Use wet hands to roll mixture into cakes, then dust in breadcrumbs. Coat with cooking oil spray.

Bake the cakes for 20 minutes until golden. Serve with lemon wedges.

Serves 6 – 20g nuts per serve (2/3 of a handful)

NUTRIENTS per serve – 6 serves (130g per serve or two cakes each)
Energy 1270kJ, Protein 12g, Fat 15g (Saturated fat 1g), Carbohydrate 26g, Sugars 2g, Fibre 7g, Sodium 320mg
Note: Lemon wedges not include in the nutritional analysis