1. Pre heat the oven to 180 degrees. Place the potatoes into an oven dish and cover with 1 tbsp of olive oil. Sprinkle 1 tsp of smoked paprika, salt and pepper all over and mix together until all chips are covered.

2. Make sure the chips are all flat and layered evenly. Pop them into the oven for 20 mins.

3. Meanwhile drain the chickpeas and tip them into a food blender as well as 1 onion, garlic, parsley, 1 tsp of cumin, 1 tsp of paprika, coriander, chilli powder and flour. Blend until fairly smooth, then shape into four burgers with your hands and leave to one side.

4. Remove the chips out of the oven and turn each chip over keeping them layered evenly. Place back in the oven for a further 20 mins.

5. With 15 mins to go until the chips are cooked, place the burgers in the oven for 10 mins.

6. Remove the burgers from the oven, heat the remaining amount of olive oil in a non-stick frying pan and fry each one for 3 mins on each side until golden, If the burgers don’t keep shape, remould once flipped. Fry the rest of the red onion whilst the burgers are cooking.

7. Open each bap, place the burger on first followed by the slice of cheese, beef tomato, gem lettuce and red onions and serve with the chips on the side