Pour the chickpeas into a colander, rinse with cold water and drain well. Place the chickpeas in a bowl and puree them finely with a blender.

Peel and roughly grate the carrots. Mix the carrots, chickpeas, couscous and garam masala together. Season with salt and pepper and leave to soak for about 15 minutes.

Cut the apricots into fine cubes. Roast the walnuts in a pan without fat and roughly chop with the apricots. Mix the chickpea mixture with the apricots and walnuts. Season with salt and pepper to taste. Shape into about 8 vegetable patties with slightly damp hands.

2 Tbsp rapeseed oil in a pan and fry the vegetable patties on each side over medium heat for 4-5 minutes until golden brown.

For the dressing: mix lemon juice, yoghurt and tahini in a bowl. Add the caramel, season with salt and pepper.

Wash romaine lettuce, cut in half and remove the stalk, place the cut surface up on the plate. Pour 3-4 tablespoons of the dressing on top and serve with the hot vegetable patties.