Preheat your oven on the 230C / 450F.

Prepare a baking tray large enough for 8 skewers with a sheet of baking paper. Spray the surface of the baking paper lightly with some olive oil.

Prepare a baking tray large enough for 8 skewers with a sheet of baking paper. Spray the surface of the baking paper lightly with some olive oil.

Tip the sesame seeds onto a large plate or tray to make it easier to roll the skewers on.

Place the remaining ingredients into a food processor. Pulse until fully combined and minced into a fine consistency. You may need to scrape the sides as you go. The mixture should feel wet and hold together as you press it between your fingers. If you find it is too wet you can add an additional teaspoon of cornflour and pulse to combine. If it is too dry, add a little more lemon juice.

Mold the chickpea mixture in your hands around the skewer sticks to form a sausage shape approx 10-12cms long by 3cms thick.

Gently roll each stick into the sesame seeds to coat the outside and place onto the tray.

Lightly spray the top sides of the skewers with a little more olive oil before placing in the hot oven to cook for 25 to 30 minutes until firm and golden. Rotate halfway through cooking to get a more even colour.

Serve hot or cold in lebanese flat breads with tabbouleh, toum, and fresh salad.