Step 1

Soak the dried chickpeas and broad beans overnight in triple the amount of water. This will rehydrate them, they will double in size.

Step 2

In a small bowl, whisk together the tahini, salt, water, lemon juice, finely chopped parsley and mint leaves. Adjust the consistency by adding small amounts of water, do a taste test to adjust the amount of salt.

Step 3

The following day, drain and rinse the soaked beans. While peeling the broad beans, let them sit in a colander. The skins come off easily and can be discarded.Add the soaked chickpeas and peeled broad beans to the bowl of your food processor, and chop the beans for about a minute. Add remaining ingredients and process in one-minute intervals, scraping the sides of the bowl for even consistency. Repeat 5 to 6 times until the mixture becomes a fine, moist, grainy texture.Transfer the mixture to a bowl and knead by hand for a minute, ensuring even mixing and checking for large pieces. If needed, blend until smooth. Cover and refrigerate for at least 30 minutes.Use your hands to scoop out a portion of the mixture and shape it into a round burger-sized patty, see note #Oven-baked method - place the patties onto a parchment paper lined baking sheet, either brushed with or without oil and bake in a preheated 375F (190C) for 20 minutes or until golden.Air fryer method - place patties into the air fryer tray (optional brush with oil) and air fry for 13-15 on high until golden. See note #2.

Step 4

Cut the burger buns in half and toast the cut side on a non-stick frying pan over medium-high heat (with or without oil / dairy-free butter) See note #Once the buns are caramelized, place a very generous amount of tahini sauce on both cut sides sides, see note #Then layer the thinly sliced onions, tomatoes, lettuce, thinly sliced pickles, and falafel patty.