Place a third of the grated carrot into the food processor with the onion, garlic, chickpeas, ground and fresh coriander, egg and season well. Whizz to a paste and set aside. Heat 1 tablespoon of the oil and fry the remaining carrot for about 10 minutes stirring from time to time. Add this cooked carrot to the whizzed paste. Stir in the flour and mix well. Check seasoning and adjust accordingly. With wet hands, divide the mixture into 8 and shaped into burger shapes. Cover and chill for 30 minutes.
Preheat the grill or BBQ. Brush the burgers with the remaining oil and cook for about 5 minutes on each side or until golden and crisp. Toast the burger buns or warm on the BBQ. Mix the yogurt, chives and carrot together. Spread the yogurt mixture onto the bun, top with the spinach and insert the cooked burger.
See more Vegetarian recipes