Pulse chickpeas and cumin in a food processor for a few seconds or until roughly chopped. You don’t want a smooth puree here.

Crack egg into a small bowl and whisk lightly. Add egg and pulse again for a few seconds.

Fold capsicum into the chickpeas by hand so it keeps its shape. Season and using your hands, form into 2 burgers. Pop in the fridge for a few minutes.

Heat a small fry pan on a medium high heat. Add a little oil and cook burgers for around 3 minutes on each side or until golden. Being careful when turning so they don’t fall apart.

Meanwhile, stir yoghurt in a small bowl until smooth and season generously. For the salad shave cucumber into ribbons using a vegetable peeler. Season with salt.

Serve burgers with yoghurt on top and cucumber salad on the side.