Heat 2 tbsp vegetable oil in a non-stick saucepan.

Add cumin seeds and cook for 10-20 seconds, until darkened.

Add onion and cook until golden brown.

Add ginger and garlic and cook gently for a minute until the garlic is fragrant.

Add ground coriander, ground cumin, garam masala, pomegranate powder (if using), chilli powder, salt, and a splash of water. Cook until dry.

Add chickpeas and cook for 3-4 minutes, until most moisture has evaporated.

Taste and adjust seasoning.

Pour just over 3/4 of the chickpea mixture into a blender with breadcrumbs and blend until smooth.

Lightly crush the remaining chickpeas in the saucepan.

Scrape the blended mixture back into the pan and mix well.

Mix together shredded red cabbage, sliced red onion, sliced carrots, chopped coriander leaves, mayonnaise, Greek yogurt, lemon juice, and black pepper for the coleslaw. Season to taste.

Heat the remaining vegetable oil in a non-stick frying pan.

Shape the chickpea mixture into 4-6 burgers, ensuring smooth edges.

Place burgers in the pan and cook over gentle heat for 6-8 minutes, turning once, until both sides are lightly browned.

Lightly toast burger buns.

Assemble burgers with coleslaw, lettuce, and tomato slices.

Place the remaining bun half on top and serve.