• 1 15-ounce can chickpeas, drained and rinsed
• 2 tablespoons (20 milliliters) lemon juice
• ¼ cup whole-wheat flour
• ½ teaspoon salt
• ¼ cup shredded Parmesan cheese
• 3 tablespoons fresh basil, chopped
• 1 teaspoon lemon zest 1 tablespoon (14 milliliters) avocado oil

    Method of Preparation

• In a large bowl, stir together chickpeas, lemon juice, flour and salt. Mash with potato masher or fork until a thick paste is formed, leaving a few chickpeas whole for texture. Stir in Parmesan cheese, basil and lemon zest.
• With clean hands, form mixture into 6 golf ball-sized balls. Flatten into patties, roughly 2 inches to 3 inches in diameter. Place on a plate.
• In a large skillet, heat oil over medium-high heat. Add 3 to 4 patties to skillet, being mindful not to overcrowd the pan.
• Cook one side for 1 to 2 minutes, or until golden brown and crispy. Flip and cook for an additional 1 to 2 minutes. Transfer to a towel-lined plate.
• Cook remaining patties and serve immediately.

    No: of servings - 6

    Nutritional information per serving

• Energy- 119cal
• Fat - 5gm
• Carbohydrates - 14gm
• Protein- 6gm