• Put all of the ingredients except the oil into a food processor and whizz to combine. Shape into 12 round patties ( or 24 smaller sized ) and chill while the dressing is made
• Put the water, lemon juice and olive oil into a bowl and add the tahini. Whisk to combine and add salt
• You can also add garlic or cumin if you like those flavours

To make the flatbread

• Put the flour, yoghurt and a pinch of salt into the food processor and whizz till just combined. Pour onto a bench and work the sticky dough together for several minutes. Wrap in plastic and set aside for at least and hour. Divide into about 12 balls and roll paper thin on a bench top with lots of flour.

To Cook the chicken

• Heat the frypan over high heat, reduce the temperature and add the oil and chicken cakes (making sure to not over crowd the pan. If your pan is small work in batches). The outside of the cakes go a lovely golden colour. When one side is done, flip and cook the other side without over cooking. Put the lid on the frypan and let to stand off the heat for several minutes before testing one to make sure they are cooked through.

Salad

• Use a combination of which ever ingredients you like, but start with two ripe diced tomatoes sprinkled with some sea salt and left for several minutes to release their juices.
• Then add diced cucumber, diced red pepper, Finely sliced Spanish onion, leftover chickpeas, 1/2 bunch of mint leaves, 1/2 bunch of coriander and a diced avocado If you like add a chopped chilli or some parsley.
• Dress the salad with a couple of table spoons of Tahini and a drizzle of olive oil.

To make flatbread

• Heat a non stick frypan to very hot. Lightly sprinkle with oil and drop into the frying pan a couple at a time. When they bubble flip over and paint with some garlic butter , sprinkle with salt and mint and keep warm in foil till needed.