Heat the oven to 200°C/180°C (fan forced). Place the chia seeds into a small bowl with 4 tablespoons water and stir well. Allow to sit while you continue with the recipe

Place the chickpeas, tahini, soymilk and sumac into a large mixing bowl and roughly mash with a fork. Leave some texture, it doesn't need to be all perfectly mashed

Add the grated sweet potato, parsley, chia seeds (which will now be a thick gel, this is used as a vegan binding ingredient in place of eggs) and rice flour and stir to combine

Form into six medium sized burger patties with damp hands, pressing them together so they hold their shape. Melt coconut oil in in a frying pan over medium heat , cook patties for 3 minutes on each side until dark golden brown. Place into an oven-proof dish and bake for 10 minutes or until cooked through. Serve on burger buns with salad