Place the chickpeas, spices, onion, garlic, chilli and lemon juice in a food processor and process until smooth. In a bowl combine with the salmon and coriander.
Using your hands form 8 flat patties and lightly dust each side with besan flour.
Using a non stick pan, heat 1 tbs olive oil and cook 4 patties for 3 - 4 minutes each side. Repeat the process with the remaining 4 patties.
Serve with a fresh green salad and dill and caper dressing.
Makes 8 patties.
Note: Always include the bones when you're using canned salmon. A small can of red salmon contains ¼ recommended daily intake of calcium.