In a small food processor, blend together the labneh, feta, mint, and lemon zest until smooth.

Season with salt and pepper to taste, cover and chill until use.

Note: It will thicken up as it chills, so it’s best to make it ahead of time.

Preheat oven to 350 F. Line a baking sheet with parchment paper, set aside.

Roll drained and rinsed chickpeas with paper towel to absorb the excess moisture.

Transfer chickpeas to a food processor, along with the onions and garlic. Blitz until as smooth as you can get it, then add the parsley and dukkah, blitz just until the parsley is finely chopped and well distributed.

Transfer the chickpea mixture to a medium mixing bowl, along with the chickpea flour, ground pepper, and salt.

Gently use hands to get a really good mix going, making sure that everything is evenly distributed and well incorporated in the chickpea mixture.

Divide the falafel mixture into 3-4 equal balls - I usually do 3.

Flatten each ball into a patty that is roughly the size of your burger buns – maybe a little larger. Set aside.

Carefully transfer the prepared falafel burgers to the hot oil, fry for about 3 minutes on each side. You want them golden, with a bit of a crust - you’re not aiming to cook them all the way through.

Use a slotted spatula to transfer the browned falafel patties to the prepared baking sheet.

Bake for 25 minutes.

Once the time is up, remove from the oven and set aside for a few minutes to cool, as you prepare your burger buns and toppings.

Split your hamburger buns.

Spread labneh feta spread on each top bun, and hummus on lower buns. Arrange baby spinach on top of the hummus

Place cooked falafel burger on lower bun, top each burger patty with sliced red onion, and a prepared upper bun.

Leftover falafel burgers can be cooled to room temperature and kept in an airtight container the fridge for up to 3 days.

I’ll usually reheat the cold patties in the microwave for about 45 seconds, before assembling my burger.