Drain the can of chickpeas into a colander and rinse under water, then shake off any excess water and transfer into a large bowl, using a potato masher or large fork, mash down on the chickpeas until they're well mashed

Add the bread crumbs over the mashed chickpeas, crack in the egg, add in the chopped onion, grated garlic, grated carrot, chopped parsley, sweet smoked paprika and cumin, then season with sea salt & black pepper, mix together

Once the mixture is well mixed, push down on it until you end up with a paste-like texture, this is to ensure all the ingredients are well bound, then transfer the mixture onto a clean flat surface and cut into three evenly sized pieces, squeeze each piece in your hand and then shape into ball, using the palm of your hand, gently push down on each ball to shape your patty, about 1 1/2 cm (3/8 inch) thick

Heat a large fry pan with a medium heat and add in the olive oil

After a couple of minutes add in the chickpea patties, all in a single layer and evenly spaced out, fry for 5 minutes per side or until golden fried all around

To make the spicy mayo aioli, add the mayonnaise into a bowl, along with the grated garlic, hot smoked paprika, lemon juice and olive oil, season with sea salt & black pepper and whisk together until you get a creamy sauce

To assemble the burgers, add a dollop of the spicy sauce over the bottom bun, then add in some shredded lettuce, one of the chickpea patties, some sliced tomatoes and some sliced red onion, add another dollop of the spicy sauce on the top bun and place over the burger, enjoy!