Chickpea and nut cakes

Ingredients

• 400g can chickpeas, rinsed and drained
• ½ cup roughly chopped toasted hazelnuts
• ½ cup roughly chopped toasted almonds
• ½ tsp ground cumin
• ¼ tsp mild paprika
• ½ tsp finely grated lemon rind
• 2 tbsp chopped flat leaf parsley
• 2 tbsp chopped mint
• 1 egg, lightly beaten
• 2 tbsp wholemeal plain flour
• 1 cup wholemeal breadcrumbs
• lemon wedges to serve