Drain the chickpeas, reserving a few tablespoons of the liquid, and rinse well. Place the chickpeas on paper towel to dry.

Glaze a frying pan with some Olive Oil and saute the onion and garlic until softened but not coloured. Add the spices and Salt to taste and toss around to toast for 1 minute. Remove from the heat and allow to cool.

Place the dry chickpeas, onion mixture, chopped parsley, breadcrumbs and egg in a food processor and season well with Salt and Pepper. Pulse until the chickpeas are roughly broken down. You want to keep lots of texture in your patties, so don’t blend the mixture until it’s completely smooth. Press some of the mixture between your hands to test if it binds well – if the mixture is too crumbly, blend a bit more or add some of the reserved chickpea liquid. If it’s too wet, stir in some more breadcrumbs.

Shape the chickpea mixture into small patties the same size as your rolls (see Tips), then place in the fridge for 30 minutes to firm up.

Heat a good glug of oil in a frying pan and fry the patties until golden and crisp on either side.

To assemble your veggie sliders, slice your rolls in half and toast cut-side-down in a clean, dry frying pan until golden. Build your burgers with lettuce, slices of tomato and cucumber and the veggie patties. Squeeze some lime juice on top of the patties before dolloping on some NOMU MAYU to finish. Push a wooden skewer through each slider to keep them together and serve.

Tips: This recipe makes about 8-10 slider patties or 4 regular patties for family burger night.