Sauté the onion in 1 tbsp oil.
Tip the chick peas into a large bowl and mash down slightly.
Add the sweetcorn and mix well.
Chop the halloumi into small cubes - about half centimetre.
Add to the bowl with the onion, parsley, harissa paste, tomato paste and black pepper.
Mix well and add enough chick pea juice to form a thick but pliable mixture.
Divide into 8 balls and flatten to a depth of 2 cm.
Spread the cornmeal on a plate and coat on the top and bottom of each burger.
Heat the remaining oil in a frying pan and cook 4 burgers at a time, over a moderate heat, for about 8 minutes each side until golden brown.