Finely chop the mushrooms by hand or put in a food processor, use pulse button to finely chop. Heat oil in a non-stick frying pan over high heat

Add the mushrooms, onion and garlic and cook, stirring often, for 8 minutes or until all moisture has evaporate

Stir in the seasoning, cook 1 minute. Set aside to cool for 10 minutes. Drain any excess moisture and transfer to a bowl. Wipe pan clean

Meanwhile, process the chickpeas, parsley, halloumi, egg, breadcrumbs and half the tahini until almost smooth. Add to mushrooms, season and mix well

Roll one tablespoonful of mixture into a ball, then roll lightly in sesame seeds. Place on a tray. Repeat to make 30 falafels

Cover and refrigerate 30 minutes if time permits. Mix remaining tahini and yogurt together. Refrigerate until ready to serve

Shallow or deep fry falafel in batches, turning often for 5 minutes or until golden. Serve warm or at room temperature with the tahini yogurt, lemon and herbs