• Roughly chop the carrots and onion into large chunks. Place them in a food processor along with the garlic and blitz until they're finely chopped.
  250 g carrots, 1 small onion, 1 clove garlic
• Break up the cheese into rough chunks and add it to the carrots along with the coriander leaves, including stems and blitz again.
  20 g coriander leaves (cilantro), 100 g halloumi
• Add the chickpeas, gram flour, salt and spices and blitz roughly. It's fine to have chunks of chickpeas in the mix.
  1 tsp cumin seeds, 1 tsp Aleppo chilli flakes (pul biber), ¼ tsp sea or rock salt, 250 g cooked chickpeas, 50 g gram flour (chickpea flour)
• Finally add the egg and lemon or lime juice and pulse briefly until just combined.
  1 medium egg, 1 lemon
• Heat a good non-stick large frying pan over a moderate heat. Add 1 tbsp of the oil.
  2 tbsp sunflower oil
• Scoop up a heaped tbsp of the mixture and form it into a round patty about 1cm or less (⅓ inch) in depth. Place it in the pan and fry for 3-4 minutes. Flip it over and fry on the other side for a further 3-4 minutes, by which time it should be cooked through. Whilst it's frying form more patties and fill up the pan.
• As soon as one is cooked, place it on a plate and keep warm in a low oven, if eating straight away. Otherwise leave to cool.
• Keep forming patties and frying them until you've used up all of the mixture. Add the other tbsp of oil, if and when needed.
• Eat whilst hot, either stuffed into pitta or other flatbreads along with salad and either a green sauce or yoghurt sauce.

Non-Food Processor Method

• Grate the onion, carrot, cheese and garlic, then add to a bowl. Roughly crush the chickpeas with a fork and add them to the bowl. Finely chop the coriander, then add to the bowl along with all remaining ingredients. Combine thoroughly, then form patties as above.