Chickpea and green pea cakes with tahini yogurt

1. Put the chickpeas, peas and chopped red onion in a food processor and whizz until coarsely chopped. Add the zhoug paste, breadcrumbs and egg; whizz again until you have a fine-textured, thick paste.

2. Heat a splash of oil in a large, non-stick frying pan. Add heaped tablespoonfuls of the mixture to the pan, flatten them down to about 1cm thick and cook gently for 4-5 minutes on each side, until crusty and golden. Keep the cakes warm while you cook the remainder of the mixture, adding a splash more oil when needed, to make 16-20 cakes in total.

3. Whisk together the garlic, tahini, yogurt and ½ the lemon juice. Gently toss together the cabbage, mint, sliced onion and remaining lemon juice. Divide between plates along with the chickpea cakes. Drizzle over the dressing and sprinkle with sesame seeds and freshly ground black pepper to serve.