Chickpea burgers with spicy mayo alioli

Drain the can of chickpeas into a colander and rinse under water, then shake off the excess.

Transfer to a large bowl and mash with a potato masher or a large fork until semi mashed, leaving some chunks.

Add the bread crumbs, egg, chopped onion, grated garlic, grated carrot, parsley, paprika and cumin.

Season with sea salt and black pepper and mix until well combined, then press the mixture down to a paste-like texture so it binds.

Turn out onto a clean flat surface, cut into three evenly sized pieces, squeeze each in the hand and form into a ball.

Adjust with whisked egg if the mixture is too dry or more breadcrumbs if too wet.

Flatten each ball with the palm to a patty about 1.5 cm thick, a little over half an inch.

Heat a large fry pan over medium heat with the olive oil.

Add the patties in a single layer, evenly spaced, and fry about 5 minutes per side until golden all around, about 10 minutes in total.

For the alioli, combine the mayonnaise, grated garlic, hot smoked paprika, lemon juice and olive oil in a bowl.

Season the alioli with sea salt and black pepper and whisk to a creamy sauce.

Thinly slice the tomato and the red onion and reserve the shredded lettuce.

Lightly toast the hamburger buns.

Spread alioli on the bottom bun, then lettuce, a patty, tomato and red onion; spread more alioli on the top bun and close the burger.