Preheat oven to 190°C. Spread the drained chickpeas on to a baking sheet and bake for 8 -10 mins or until just starting to split open. Set aside to cool slightly.
If using bread, run under cold water for a few seconds just enough to dampen.
Place the baked chickpeas, dampened bread or flour, parsley, garlic, spices, salt and 2 tablespoons olive oil into a blender. Blend until a smooth paste forms, add a little water if the mixture is too dry & crumbly.
To roll your falafel, have a bowl of water near to keep your hands wet. Divide into 6 portions (approx. 110 g each).
Semi roll the mixture using your hands to gentle create a round flat disc; the size of your palm approx. 2cm thick.
Place one side onto the Smoky Almond Dukkah and coat all surfaces with the dukkah this will help keep the shape when cooking.
Place all 6 patties in the fridge for a few hours to help firm them up before cooking, for better results refrigerate overnight.
When ready to cook the patties, heat the rice bran oil in a frypan over medium - high heat (approx. 1 tbsp per patty) reduce the heat to medium heat and slow cook the patty until golden brown flip and cook the other side, approx. 4 mins pr side.
Place each cooked falafel burger on baking paper in the oven to keep warm.
To make the tomato salad:
In a large bowl, combine the diced tomato, Lebanese cucumber, chopped mint , parsley and mix well. Sprinkle with Sumac Pepper and lemon juice and zest allow sit for 10 minutes to infuse the flavours.
To construct the burgers:
Drizzle olive oil over the Turkish bread and toast until golden.
Spread a generous layer of hummus, baby spinach leaves, a spoonful of tomato salad top followed by the falafel patty and another spoonful of tomato salad. Top with the bun lid and enjoy!