Finely chop the onions. Place a frying pan over a medium heat and add a splash of oil. Add the onion and fry for 5 mins until soft.

Finely slice the garlic, add to the pan with the tomato purée and cook for another 2 mins.

Remove from the heat and set aside.

Drain the chickpeas and add half of them to a food processor along with a tbsp of olive oil, the curry powder, 3 tbsp of the flour, breadcrumbs, 2 tsp of salt, the juice of half a lemon and a handful of the parsley. Pulse until it looks like chunky hummus.

Add the remaining chickpeas to a bowl, mash gently with a fork so that they’re just slightly broken up. Add the contents of the food processor and the onions to the same bowl and mix to combine.

Form the mixture into 4 large patties, they should be about 4cm tall. Dust a baking tray with the remaining 2 tbsp of flour and place the patties onto the tray. Chill in the fridge for 30 mins.

Meanwhile, in a small bowl mix the mayonnaise and sriracha together and set aside.

Half the burger buns and toast them. Roughly chop the remaining parsley and mint. Slice the pickles.

Spread both sides of the buns with the sriracha mayo.

When ready to cook, heat a cm of neutral oil in a large frying pan over a medium high heat.

Once the oil starts to shimmer, add the patties and cook for about 3 or 4 mins on each side until golden. Don’t move them too soon as you want to form a nice crust on each side.

Remove the patties from the pan and add to the bottom half of the bun. Top with a few slices of pickle, a sprinkle of the chopped herbs and an extra drizzle of sriracha, if you like. Pop the top of the bun on and you’re good to go. Enjoy!