Falafel Burgers with a Yogurt and Tahini Dip from Mighty Spice Cookbook by John Gregory-Smith

Ingredients

• sea salt
• freshly ground black pepper
• 200 ml/7 fl oz/scant 1 cup natural yogurt
• 3 tbsp tahini paste
• juice of ½ lemon
• 1 large handful mint leaves, plus extra to serve
• 2 garlic cloves
• 1 tsp ground cumin
• 400 g/14 oz tinned chickpeas, washed and drained
• juice and zest of 1 lemon
• 2 tbsp flour
• 2 tbsp olive oil
• 4 tbsp sesame seeds
• ½ green chilli, deseeded and roughly chopped
• ½ red onion, roughly chopped