Place the chopping blade inside the food processor bowl. Add chickpeas, onion, garlic, ginger, green chilies, cilantro, dry spices, and rolled oats to the food processor bowl. Pulse for 1 to 2 minutes or until all the mixture is evenly processed. Carefully remove the chopping blade.
Add the grated carrots into the bowl and mix well. Using a spatula divide the burger mixture into 4 parts and form into ¾ inch thick patties.
Place a nonstick frying pan over medium heat. Add half of the oil. Once the oil is hot, place the four burger patties in the pan and cook for about 3 to 4 minutes side.
Pour the remaining oil over the burgers and carefully flip each patty with a silicone spatula. Cook for another 3 to 4 minutes as both sides get crispy and golden brown in color. Remove the Burgers from the skillet and place them on a platter.
Wipe down the skillet and heat 1 teaspoon of oil. Place 4 bun halves with the middle side on the skillet. Cook for 1 to 2 minutes as the buns get a bit toasty and warm.
Make the Sriracha Mayo by combining the mayonnaise with sriracha.
Place the bottom side of the burger on a platter. Spread 1 tablespoon of sriracha mayonnaise over it. Place the chickpea burger on the bun along with a slice of onion, tomato, and lettuce. Put the top lid of the bun over it and enjoy.
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Notes
The mashed chickpeas and oats hold everything together. Make sure to pat dry the chickpeas really well so there is no excess moisture.
Refrigerating uncooked patties for 20 minutes can firm them up a bit more and will be easy to cook
Use a silicone spatula to carefully flip the patties, as they will be delicate
Cooked burger patties can be refrigerated in an airtight container for up to 5 days. You can also freeze them for 1-2 months. To reheat, thaw overnight in the refrigerator and then heat them in the microwave or on the stovetop.