Herby falafel burgers with fennel and halloumi

Method

1. First make the falafel patties: put all the ingredients for them, except the spinach, in a food processor, then whizz to a paste. Add the remaining chopped parsley and mint, then pulse to combine.
2. Wilt the spinach in its bag in the microwave (or wilt the leaves in a pan), then cool, drain and squeeze out as much water as possible. Roughly chop and add to the falafel patty mixture with salt and pepper. Pulse once or twice to combine.
3. Shape the mixture into 6 equal size patties, then set aside on a tray/large plate lined with non-stick baking paper. Cover and chill until ready to cook (see Make Ahead).
4. Meanwhile, put the halloumi slices in a bowl with the fennel, chilli, lemon zest and juice and olive oil, then season with black pepper (halloumi is salty so you don’t need to add salt). Set aside until ready to cook.
5. Heat a large griddle pan or barbecue, brush the burgers with a little oil, then griddle or barbecue for 3-4 minutes on each side, in batches if necessary. Griddle/barbecue the halloumi and fennel, again in batches if necessary, until charred, turning once using tongs.
6. Toast the burger buns on the griddle/barbecue, then spread the bottom half of each with some mayo. Add a slice of tomato, top with a patty, then add the fennel and halloumi, with red onion if you like. Serve with sweet potato fries or regular fries – whatever you fancy.