Process
Place vegetables and chickpeas in a blender, blend until vegetables are minced. Ensure vegetables have some texture and not too smooth and mushy. Blend in batches if you need to and transfer them into a deep bowl.
Heat 1 tablespoon oil in a deep skillet or pan over medium-high heat. Add oil.
Once the oil is hot, combine minced chickpeas, veggies, salt, chilli powder, ground cumin. saute well and cook for 8-10 minutes until the moisture is absorbed and raw aroma vanishes. Keep stirring the mixture to prevent vegetables from sticking at the bottom of the pan.
Mix in Italian herbs and switch off the heat.
Allow vegetable mixture to cool down to room temperature.
Scoop out a scoop of the mixture, place on palm and gently press with another palm to flatten the ball and make a round patties. smooth out the edges gently and keep them on a baking sheet lined with parchment paper.
Place the baking sheet in fridge for about 30 minutes. This helps patties to hold the shape and prevent them from disintegrating while frying.
Meanwhile, make a flour slurry to coat the patties. Combine flour and water in a small bowl, mix until you get smooth and lump-free slurry. Keep the bowl aside.
Heat oil in a shallow pan over medium-low heat.
Dip each patty in a flour slurry and coat all sides and then place them on a pan.
Fry a batch of patties for 3-4 minutes, then flip and fry other side for another 3-4 minutes or until patties are evenly browned.
Repeat the process until you fry all patties.
For the yoghurt sauce mix the Greek yoghurt, mint leaves, olive oil, lime juice, salt, minced garlic together.
To assemble take the base of the bun, add the wilted kale, carrot and chickpea patty, cress, yoghurt sauce, mango chutney and add the lid of the bun and serve.
