Add yeast, water and sugar in a bowl and rest for 5 minutes until yeast activates, and the mixture appears frothy. Add to flour and mix well to form a soft dough, then knead for 10 minutes before setting aside to rise for 20 to 30 minutes.

Preheat the oven to 250 degrees Celsius. When the dough has risen, knead lightly (just for a minute or so), divide into 12 equal portions, and roll each portion into a ball.

Use a rolling pin to roll balls out to 5-millimetre thickness, brush with water and rest for 20 minutes.

Before placing pita bread into the oven, make sure they are still moist, brush any that have dried out with extra water and sprinkle with sesame seeds.

Place pita bread onto a lightly oiled, preheated tray and bake for 4 to 5 minutes, the bread will appear soft and light in colour and will swell, forming a hollow centre.

Place the beans, spring onions, garlic, lemon rind, cumin, coriander, black pepper, chilli and olive oil into a food processor and pulse everything until combined.

Remove mixture from processor and place into a mixing bowl, then add the meat, sesame seeds and flour and mix well.

Form tablespoons of the mixture into small patties using floured hands to prevent sticking, then place patties onto non-stick baking paper.

To cook, heat olive oil in a frypan over medium heat. Cook patties for 3 to 4 minutes on each side.

When the chilli patties are golden brown, remove from the pan and rest on a paper towel to absorb any excess oil.

Stuff warm pita pockets with a salad of cucumber, chopped tomato, capsicum, lemon juice and olive oil, crispy chilli bean patties and homemade hummus. Squeeze over lemon juice for extra tang, and enjoy.