1

Place burghul in a sieve. Rinse under running water until water runs clear. Transfer to a heatproof bowl. Cover with boiling water. Cover with a plate. Stand for 10 minutes. Stir burghul, re-cover and stand for 5 minutes. Drain and cool. Squeeze out excess liquid.

2

Meanwhile, process chickpeas, walnuts, onion, garlic, parsley, coriander, cumin, allspice, bicarbonate of soda, flour and egg in a food processor until almost smooth. Stir in burghul.

3

Using damp hands, shape mixture into 6 patties. Place patties on a tray lined with baking paper. Refrigerate, uncovered, for 1 hour.

4

Heat oil in a large frying pan over medium-high heat. Cook patties, turning gently, for 10 minutes or until browned and warmed through.

5

Meanwhile, combine yoghurt, lemon rind and lemon juice in a small bowl. Season with salt and pepper.

6

Place roll bases on serving plates. Fill with leaves, cucumber, patties, tomato and yoghurt sauce. Top with roll tops. Serve.