Ingredients               serves 4

400g cooked chickpeas, drained
150g spinach, cleaned and chopped
1 tbsp ras el hanout
1 large egg yolk
2 tbsp Gram chickpea flour, plus extra for dusting
Sea salt and freshly ground black pepper

Place the spinach in a warm frying pan with a knob of butter and stir until wilted. Drain thoroughly, squeezing out any excess water.
Place the chickpeas, ras el hanout, flour and egg yolk in a food processor and blend to a paste. Add the spinach and pulse to combine. Add a good pinch of salt and pepper.
Dust your hands with flour, then take a 3 tablespoons of the mixture and mould it into an round shape and then flatten into patties. Repeat until all the mixture has been used, then place on a plate or tray dusted with flour. Chill for at least 1 hour until you are ready to cook.

Heat a little olive oil in a non-stick frying pan and fry the patties for 2–3 minutes until golden brown on both sides and hot all the way through. Serve with salad leaves and harrisa mayonnaise.

For the Harrisa mayonnaise
2 free-range egg yolks
2 tsp white wine vinegar
1 tsp Dijon mustard
300ml vegetable oil
2tps homemade harrisa

For the mayonnaise, place the egg yolks, vinegar and mustard into the bowl of a food processor and blend until pale and creamy. With the motor running, pour in enough vegetable oil, in a steady stream, to form a thick mayonnaise. Add 1-2 spoonfuls of the harissa to the mayonnaise. Stir until well combined.