Grate carrots onto a clean, dry towel. Spread grated carrots over half of the towel, then fold the other half over the carrots and press down to get as much moisture out of the carrots as possible. Let rest while you prep other ingredients.

Chop mint and set aside.

Bring the bulgur wheat and water to a boil in a small pot, then cover, reduce heat to a simmer, and cook until all moisture is absorbed, about 5-7 minutes. Fluff bulgur wheat with a fork, then set aside.

Rinse and drain the chickpeas.

Crack an egg into a small bowl and whisk lightly with a fork. Set aside.

Line a cutting board or baking sheet with parchment paper. Set aside.

Line a plate with a paper towel and set aside.

Make the slaw first: In a medium bowl, whisker together the yogurt, tahini, lemon juice, apple cider vinegar, pinch of salt, pinch of pepper, and 2 tbsp olive oil until smooth and creamy.

Carefully unwrap grated carrots from the towel and shake into a large bowl. Add the yogurt dressing and mix with a spatula until all carrots are thoroughly coated with dressing.

Mix in the chopped mint and craisins until combined.

Cover slaw with plastic wrap and place in the fridge.

Now, make the chickpea burgers: Place drained chickpeas in a mini food processor and pulse a few times until coarsely chopped. (You could also mash the chickpeas with a potato masher or fork if you don’t have a food processor.)

Add the chopped chickpeas to a large bowl, then add in the cooked bulgur wheat.

Add the onion powder, coriander, cumin, allspice, cinnamon, 1/4 tsp salt, and 1/4 tsp pepper, then mix with a fork until thoroughly combined.

Add in the beaten egg and the miso paste, then combine all ingredients using a spatula or clean hands.

Divide the chickpea mixture into four equal portions, then roll each portion into a ball. Flatten each ball into a burger patty of your desired thickness, then place on the parchment-lined cutting board/baking sheet.

Place chickpea burgers in the fridge to chill for 30-40 minutes (or, place in the freezer for 15 minutes).

When you’re ready to cook the chickpea burgers, add 2 tbsp olive oil to a large skillet set over medium-high heat. Place the burger patties in the skillet and cook for 5 minutes on each side, or until golden brown.

Remove burgers to the paper towel-lined plate to drain off any excess grease, then let burgers sit for 5 minutes.

Serve burgers while still warm with the chilled Mint Tahini Carrot Slaw, either with or without a burger bun.