Drain chick peas then blitz with harissa and egg in a bullet or food processor.
Empty blitzed chickpeas into a bowl then blend in other ingredients.
Heat oil in a frying pan (about 3/4 heat)
Form mixture into rounds about golf ball size. And place into the frying pan then flatten to desired thickness.
Cook through until golden brown, about 5-7 minutes.
Serve with a salad
Notes
I make these in batches and freeze, they don't take long to defrost, alternatively will last a couple of days in the fridge in a sealed container.These are the vegetables I use as I always have them on hand but there is no reason you can't mix your favourite combo.Crumb them if you wish for a crunchy outside.Another easy recipe to play with and make your own.