Pour your dried chickpeas into a large bowl, then cover them generously with water. Pop them in the fridge and leave them to soak overnight.

Finely slice one of your red onions and your radishes.

Add your onions and radishes to a bowl along with the juice of 1 of your lemons and a good pinch of salt. Scrunch up with your hands to lightly pickle, then set aside.

Add your tahini to a bowl along with your vegan mayo and the juice of 1 lemon. Pour in 2 tbsp water, then whisk until you have a smooth sauce - it will look lumpy at first, but then get smooth. Add more water if necessary to get a thick, glossy consistency. Season to taste with salt.

Roughly chop your remaining red onion, cloves of garlic, parsley and coriander - stalks and all.

Dry your chickpeas with a tea towel, then add them to the barrel of a food processor with your red onion, garlic, parsley, coriander, dried cumin, dried coriander, aleppo chilli, gram flour, baking powder, and a level tsp of salt. Whizz to combine to a smooth paste - the smoother it is, the easier your falafel will be to shape.

Take a baseball-sized handful of the mixture, and gently shape it into a patty. Repeat 3 more times.

Heat a generous glug of vegetable oil in a frying pan. Add your falafel patties, and fry for 4 mins on each side until deeply golden brown and crispy.

Halve your burger buns and toast them in a dry frying pan.

Slice your cucumber.

Spread your tahini mayo on your burger bases, then add a dollop of chilli jam. Add a falafel burger, your sliced cucumber and pickles on top. Add a little more tahini mayo to the top of the bun, then place this on top.

Serve and enjoy!