Step 1

Heat a large skillet over medium-high heat. Drizzle with olive oil and add the mushrooms, carrots and scallions and sauté for 2 minutes. Stir in the cumin, smoked paprika and salt. Season with freshly ground black pepper. Sauté for another minute and then set aside to cool.

Step 2

Place the chickpeas in a food processor and pulse a few times until the chickpeas start to crumble. Add the mushroom mixture, breadcrumbs, mayonnaise (or tahini) and the egg. Pulse a few more times until mixture is in coarse crumbles and comes together - the mixture should still be chunky.

Step 3

Shape the mixture into four patties and chill for at least 30 minutes or place in the freezer for 15 minutes.

Step 4

To make the whipped feta spread, combine the feta cheese and olive oil in a food processor and process until as smooth as possible. Add the yogurt or sour cream and the lemon juice, process until smooth. Stir in the fresh chopped parsley and season with freshly ground black pepper. Chill until ready to serve.

Step 5

To cook, heat a skillet or electric griddle to medium heat. Add a little olive oil to coat the pan or griddle and add chickpeas burgers. Cook on each side for about 4 to 5 minutes until the burgers are crisp and browned and heated through on the inside.

Step 6

Serve on hamburger buns, naan bread, pita bread or flat rolls with lettuce, tomato slices and a dollop of the whipped feta spread.