Place 1/3 of the grated carrots in a food processor with the chickpeas, onion, 2 tbsp of the tahin, cumin and egg.
Mix it into a thick paste and place in a large bowl
Heat 1 tbsp of the oil in a large frying pan and bake the rest of the carrot for 8-10 minutes. Keep stirring until the carrot is cooked. It will turn slightly more yellow.
Add the cooked carrot to your earlier mixed paste with the panko, lemon zest and sesame seeds. Add pepper and salt to taste and mix it well with your hands.
Divide the mixture in 6 and shape it with wet hands into burger patties. Cover and leave in the fridge until you need it.
Bake the burgers for 5 minutes on each side or until golden and crispy
Serve the burgers on roasted buns and decorate with the lettuce, onion, avocado and chili sauce for serving.