Heat 1 tbsp olive oil in a small frying pan. Add 1 chopped onion and cook over a medium heat until soft. Stir often. Add a clove of chopped garlic and 1 tsp ground coriander and cook for a further minute or two. Set aside and allow to cool slightly.
Place 200g cooked sweetcorn, a tin of chickpeas and 1 tbsp chopped parsley into a food processor and pulse until well combined.
Add the onion mixture, 100g breadcrumbs, 60g spelt flour and a beaten egg and pulse again.
Line a baking tray with non-stick baking paper. Using your hands (you may wish to lightly oil them) or two spoons divide the mixture one by one into six little patties, flatten them, and place on the baking tray. The mixture is very sticky but that's ok - you're going to leave them in the fridge to firm up.
Place the baking tray in the fridge for at least one hour to firm up.
When you're ready to cook them pre-heat the oven to 180°C (fan)/200°C/gas mark 6.
Mix 40g flour and 1 tsp ground cumin together in a shallow tray or bowl and dip each burger in, ensuring that both sides get coated.
Heat a little olive oil in a frying pan and cook the burgers for 3-4 minutes on each side. If you're cooking all six you'll probably want to do two or three at a time depending on the size of your pan.
Place them back on the baking tray and bake for 15-20 minutes until brown on both sides.
Serve with sweet potato wedges, hummus or tahini sauce, salad and any other burger fillings you love.