Soak dry chickpeas (that's important) in plenty of water overnight or longer (up to 48 hours).

Heat up 1½ tbsp of oil in a small frying pan. Once hot add sliced spring onions (white and light green parts only) and sliced garlic and pan fry on low heat until soft.

Place chickpeas and roughly chopped courgette (zucchini) in a food processor. Add pan-fried aromatics and their oil. Add all other ingredients except for the remaining oil. Pulse until finely ground up (chickpeas should be the size of bulgur wheat - see photo in the post).

Transfer the mixture to a mixing bowl and chill in the fridge for a couple of hours to firm up. You could also freeze the mixture at this point.

Heat up the oven to 200° C / 390° F and line a baking tray with a piece of baking paper or use a silicone mat. Prepare a plate of sesame seeds (optional), a brush and a small bowl with approx. 2 tbsp of olive oil.

Using your hands, shape chilled mixture into patties - the mixture will be very wet, that's intentional! You could also shape the mixture inside a cookie cutter laid on the tray, then lift the cookie cutter off gently. I made 8 patties measuring 8 cm / 3.1 inches across and about 15 mm / 0.6 inch tall, each weighing 100 g / 3.5 oz . You could also freeze them at this point.

Stick some sesame seeds to the patties using your hands, then gently place them on the prepared baking tray and bake for 20 minutes, flipping them very gently at half way point.

Take the tray out of the oven and increase the temperature to 220° C / 430° F. Gently remove the baking paper (if using silicone mat you don't need to remove it) so that the patties sit directly on a metal tray and grease both sides of each patty with oil (about 1 tsp per patty). Bake for 10 minutes.

After 10 minutes, flip again, brush with oil and bake for another 5-10 minutes (35-40 minutes total) - until the patties firm up. Allow them to cool down a little after removing from the oven as they will be fragile when hot.

Assemble the burgers as per your preference. I like to toast my burger buns, then have a few slices of avocado at the bottom, followed by the burger patty, pickles, lettuce and mayo and chilli jam on the top half of the bun. Consume straight away, these are best straight after baking.