Drain and place chickpeas and sweet corn into a food processor.
Pick the coriander leaves, then add half to the processor along with all of the stalks.
Add the spices, lemon zest, flour, and a pinch of salt, then pulse until combined, but not smooth as you want to retain a bit of texture.
On a flour-dusted surface, divide and shape the mixture into four equally sized patties (roughly 2cm thick). Pop onto a tray and place in the fridge for around 30 minutes to firm up.
Heat a splash of oil in a large frying pan over a medium heat. Once hot, add the patties and cook for around 10 minutes, or until golden and cooked through, turning halfway.
Meanwhile, wash and dry lettuce leaves, then finely slice the tomatoes horizontally.
Squeeze a large dollop of ketchup onto the base of each bun (toast them if you like), then top with the burgers.
Layer over a couple of slices of tomato, a lettuce leaf, a few coriander leaves, and finally the burger tops.

1 400g can of chickpeas
1 340g can of sweet corn
1/2 bunch of fresh coriander
1/2 teaspoon paprika
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 lemon , zest of
3 tablespoon plain flour, plus extra for dusting
sea salt
rapeseed oil
4 lettuce leaves
2 large ripe tomatoes
Ketchup
4 burger buns