We make our falafel the right(eous) way: No binders. No egg. No gluten. No mysterious numbers and no impossible-to-pronounce ingredients. We start by soaking dried chickpeas before grinding them with piles of flat-leaf parsley, along with onion, garlic and toasted cumin seeds. Adding a touch of salt, we form the patties and freeze them to bind, then deep fry to order for the crispiest and crunchiest result. Throw some tahini, pickled red onions and iceberg lettuce down for the final fresh crunch and you have our falafel burger. That’s it (but trust us: it’s it and a bit).