Instructions

1. First make the flax egg and set aside.
2. Meanwhile, grate one medium courgette - this should make two cups. Transfer the grated courgette into a bowl and add the peas. Combine well, slightly crushing the peas. Add the minced garlic, chilli flakes and parsley then season with salt and pepper. Mix thoroughly. Fold in the flax eggs, then add the chickpea flour gradually. You should get a thick, but not too dry, batter.
3. Preheat the oven to 190°C and line a baking sheet with parchment paper.
4. Using a spoon, drop dollops of the batter onto the sheet, pressing them down a little to form patties. Spray them with oil.
5. Bake for 15-20 minutes until the patties are golden. Let them cool for a couple of minutes in the tray then transfer them to a plate.
6. Serve them warm as part of a salad or in a burger. Alternatively, serve them at room temperature as nibbles with a dip.