3 tablespoons warm water
1 tablespoon ground flaxseeds
2 cups cooked chickpeas
1 medium carrot, grated using a hand grater
3 tablespoons red onion, diced
1 clove garlic, minced
1 tablespoon ground cumin
1 tablespoon lemon juice
1 tablespoon tahini
1 tablespoon chickpea flour (or other gluten-free flour… but chickpea flour has the best flavor here)
Zest from 1 small lemon
Sea salt and fresh ground pepper to taste
2 to 4 tablespoons coconut oil, for frying

Line a plate with waxed paper.

Mix together the warm water and flaxmeal. Set aside for 5 minutes, until thickened. Put the chickpeas, carrot, onion, garlic, cumin, lemon juice, tahini, flour, zest, and a pinch of salt and pepper in the food processor. Pulse until the mixture is chunky but sticks together if you press it in your hand. If you find that the mixture is getting too smooth but the ingredients aren’t well mixed, use a spoon to incorporate them. Adjust seasonings to taste. Use your hands to form the mixture into 6 patties, putting each one on the waxed paper. Refrigerate for 45 minutes.

Heat a stainless steel or nonstick skillet over medium heat. Add about 1 tablespoon of the oil, making sure the bottom of the skillet is covered. Once the oil is hot, cook patties, 3 at a time (depending on the size of your skillet), for about 5 to 8 minutes per side, until crisp and browned. Carefully flip the burger, adding more oil beforehand if necessary, and continue to cook until browned on the other side and warmed through, about 5 more minutes. Serve immediately or let cool and store leftovers in the refrigerator or freezer.