For the vegan chickpea burgers
To prepare the chickpea burger recipe start heating the oven to 180°C (160° fan) gas 4. Line a baking tray with non-stick baking paper.
Cook the sweet potato in a pan of boiling water for about 10 minutes until tender. Drain and set aside.
Put the millet in a pan, cover with the water and bring to a boil. Cover and turn off the heat.
Leave for 15-20 minutes, until all the water has been absorbed.
Put the chickpeas, garlic, lemon and salt into a food processor and pulse until the chickpeas are broken down, but not completely smooth.
Add the sweet potato and pulse again until incorporated. Put into a bowl.
Add the cooked millet, oats, cumin, paprika and olive oil. Mix thoroughly until well mixed.
Shape the chickpea burger mixture into 6 patties and place on the baking tray.
Bake for 15-20 minutes until crisp on the outside.
For the chickpea burger sauce
Put all the ingredients into a food processor and blend until smooth.
Cut the burger buns in half and spoon a little sauce on 6 halves.
Top with the patties. Toss the salad leaves and carrots in vegan mayonnaise (here is the complete recipe) and place on top of the patties.
Replace the bun tops: the vegan chickpea burgers are ready to be