Directions

1. In a food processor add drained chickpeas and chickpea flour and pulse until crumbly. Add parsley, cilantro, green onions, garlic and eggs and blend until smooth.
2. In a mixing bowl add sardines and, using 2 forks, break into small flakes. Add eggs, cumin, coriander, lemon juice, baking powder and cayenne and mix well. Add chickpea mixture and mix again. Fold in panko, a little at a time, until the mixture holds its shape and no longer sticks to your hands.
3. Divide mixture into 6 even balls and form into 3-in (7.5 cm) patties.
4. To cook, heat a frying pan over medium heat and warm a splash of oil. Fry patties until  browned and crisp and hot in the centre, 4 to 5 minutes per side. Serve on a bun topped with tzatziki, tomato, lettuce, cucumber and sliced pickles.