Herby Falafel Burger and Tahini Sauce

Zest and halve the lemon. Halve the tomatoes and pop them in a bowl, add a drizzle of oil and a squeeze of lemon juice. Season with salt and pepper and set aside. Finely chop the coriander and parsley (stalks and all). Drain and rinse the chickpeas in a sieve. Halve the burger buns.

Pop the chickpeas, lemon zest, coriander and parsley in a large bowl. Add the flour, chermoula spice, zhoug paste and half the dukkah. Season with salt and pepper. Using a masher or fork break up the chickpeas and mash everything together until you can form it into a ball - you need to still see some chickpea pieces so don’t mash it too smoothly.

Use your hands to squish the mixture into one burger-shaped patty per person, about 2cm thick - pop them on a plate as you make them. TIP: Make the burgers the same diameter as your buns. Heat a splash of oil in a large frying pan over medium-high heat. Once hot carefully add the burgers and fry until golden on one side, 3-4 mins.Turn over gently and cook for a further 3-4 mins.

Whilst the burgers cook, put the tahini in a bowl, add a squeeze of lemon juice, sugar and water (see ingredients for both amounts). Season with salt and pepper, mix well with a fork until smooth and combined (it will look curdled at first). Taste and add more lemon juice, salt or pepper if you feel it needs it. Pop the burger buns in the oven for the last 2-3 mins of potato cooking time. Sprinkle the remaining dukkah over the tomatoes, mix.