Heat a little oil in frying pan on medium heat. Fry onions & garlic for 5 mins. Cool.
Put chickpeas, coriander stems, turmeric, cumin, tahini, 1 tbsp cornflour, chilli, onions & garlic into food processor.
Pulse until ingredients are combined but not too fine.
Add lentils and pulse 3 or 4 more times. The reason I add in the lentils at the end is to keep the consistency. Add a generous salt & pepper
Divide mixture into 6 and form into patties. You can also press each portion into a regular size cookie cutter to form more uniform patties.
Heat oil in frying pan on med to low heat.
Dust each burger in the remaining cornflour & fry for 10 to 15 mins turning occasionally.
Garnish with coriander leaves. Assemble in burger buns, on a salad or top with a poached egg for a quick tasty breakfast!