Ingredients

• 80ml (1/3 cup) olive oil
• 3 shallots, trimmed, finely chopped
• 2 garlic cloves, crushed
• 400g can chickpeas, rinsed, drained
• 1 carrot, peeled, coarsely grated
• 80g feta, crumbled
• 1 egg
• 70g (3/4 cup) dried (packaged) breadcrumbs
• 1 Turkish bread loaf, quartered crossways, split
• 200g ctn tzatziki
• 25g baby spinach leaves
• 1 vine-ripened tomato, thinly sliced
• 2 Lebanese cucumbers, trimmed, peeled into ribbons
• Fresh mint leaves, to serve

Method

• Step 1 Heat 1 tablespoon oil in a frying pan over medium heat. Cook shallot and garlic, stirring, for 2 minutes or until soft. Transfer to a food processor. Add chickpeas, carrot, feta and egg, and process until combined. Transfer to a bowl. Season with salt and pepper. Add the breadcrumbs and mix until combined. Divide mixture into 4 equal portions. Shape each portion into a 6mm-thick, 10cm-diameter patty.
• Step 2 Heat the remaining oil in a non-stick frying pan over medium heat. Cook the patties for 4 minutes each side or until browned and cooked through.
• Step 3 Meanwhile, preheat grill on high. Cook the bread under grill for 2 minutes each side or until lightly toasted.
• Step 4 Divide half the bread, cut-side up, among serving plates. Spread with a little tzatziki. Top with spinach, tomato, chickpea patty, cucumber and mint. Top with a dollop of tzatziki and the remaining bread.