1. Drain the chickpeas and reserve the chickpea water – some of it will be needed for the hummus. Add the chickpeas to a tall container with 5 tablespoons of the chickpea water, Tahini, garlic, lemon zest and juice, olive oil, and cumin – use an immersion blender* (or blender) and blend to get a nice purée. If the mixture seems too firm, add a little more chickpea water and stir in. Season with salt and pepper.

2. Peel and finely chop the onion and garlic for the Kofta mixture. Mix the ground beef with, onion, garlic, parsley, Panko, egg, paprika powder, cumin, and cayenne pepper in a bowl. Season with salt and pepper to taste, cover the bowl, and let sit for about 10 minutes.

3. Prepare the salad while the Kofta mixture is getting ready. Wash the cucumber and tomatoes and cut into small cubes. Peel the onion and cut into fine wedges. Mix everything together in a bowl. Add the oil and vinegar and season with salt and pepper. Set aside until ready to serve.

4. Heat up a large frying pan with some olive oil. Divide the Kofta mixture into eight portions and shape each into an oval Kofta. Fry them until nicely browned from all sides and cooked through – takes about 4-6 minutes.

5. Spread some hummus on your plates, drizzle it with some olive oil, and sprinkle it with chili flakes (optional). Add the salad and Kofta and serve immediately.