In a large skillet, heat 1 tablespoon of olive oil over medium high heat. Add the carrots and cook for about 4 minutes. Add the bell pepper, onion, and garlic and cook for an additional 2-3 minutes, or until onions are slightly translucent. When cooked, set aside to cool.

While vegetables cook, add chickpeas, cumin, paprika, coriander, salt, pepper and parsley to a food processor and slightly process to obtain a chunky paste. Add the egg and panko (or breadcrumbuntil a thick batter forms. Lastly, add the cooked vegetables to food processor and pulse a few times until well combined.

To form patties, dust hands with leftover flour or panko and roll into four balls. Place on a parchment lined baking sheet and refrigerate for about 30 minutes.

Heat remaining two tablespoons of oil in a skillet over medium high heat. Place the burgers in the pan and cook for about 5 minutes on each side, or until browned and crispy, Serve while hot.