Here’s one for those who appreciate a good vegetarian burger. The falafel-style patty, with the added nutritional bonus of kale, works perfectly with the tahini yoghurt to make a filling, healthy burger.

Instructions: For the tahini yoghurt, put the yoghurt in a fine-mesh sieve set over a bowl. Leave to drain in the fridge overnight. Next day, near serving time, mix the yoghurt with the remaining ingredients and set aside at room temperature.

For the patties, place the chickpeas in a food processor with the shallot, garlic and spices. Season with sea salt and freshly ground black pepper and blitz to make a dough. Place in a bowl and fold the coriander leaves, kale and chickpea flour through. Form into four evenly sized patties, the circumference of the buns. Reserve between sheets of baking paper in the fridge; the patties can be made up to a day ahead.

To serve, heat about 10cm of oil in a large saucepan over a medium-high heat, to 175 degrees Celsius. You can test by dipping a wooden chopstick in – the oil should sizzle when ready.

Carefully lower two patties into the oil and cook for two minutes, or until one side is golden. Turn over and cook the other side for about two minutes, until golden. Remove with a slotted spoon and immediately drain on paper towel. Repeat with the other two patties. Heat a large nonstick frying pan over a medium heat. Brush the insides of the buns with olive oil and toast lightly in the pan, then build your burger. Build from the bottom: bun bottom, chutney, chickpea patty, rocket, tahini yoghurt, bun top