- Step 1
Place currants in a small bowl. Add vinegar and the boiling water. Set aside.
- Step 2
Meanwhile, place couscous in a heatproof bowl. Add extra boiling water. Cover. Stand for 5 minutes or until liquid is absorbed. Fluff couscous with a fork to separate grains.
- Step 3
Roughly chop 1/2 the onion. Place chickpeas, chopped onion and 1⁄2 the parsley in a food processor. Process until roughly chopped. Transfer to a bowl. Add couscous, spices and egg. Stir until well combined. Season with salt and pepper. Shape mixture into 8 patties.
- Step 4
Add enough vegetable oil to a large frying pan to cover base. Heat over medium heat. Cook patties, in 2 batches, for 2 to 3 minutes each side or until golden. Transfer to a plate lined with paper towel. Cover to keep warm.
- Step 5
Thinly slice remaining onion. Place carrot, onion and remaining parsley in a bowl. Add currant mixture and olive oil. Season with salt and pepper. Serve patties with carrot salad and yoghurt.
Leftover patties make the perfect lunch. Replace the yoghurt with hummus or baba ghanoush, and eat them cold in Lebanese bread.