In the meantime prepare herb sauce by washing coriander and chives and just shaking them dry by hand and then placing them in a food processor, wet as is. Process until herbs resemble a paste. Add honey, lime, salt and dried garlic and continue processing until well combined. Set aside.

Now in a pot bring about 2 liters of water to the boil.

Peel and quarter potatoes and put in water.

Once all potatoes are in the pot, cover, reduce heat to medium and cook potatoes.

Now peel and very finely chop ginger and add to a small bowl.

Peel and crush garlic and add to same bowl.

Now add spices to same bowl (coriander, cumin, curry powder, pepper and pinch of cardamom). Set aside..

In another bigger bowl add chickpea flour, salt and baking powder and whisk until well combined, then add water and lime juice and mix with a spatula until well combined. Set aside.

Once potatoes are cooked, drain and set aside.

Heat 1 Tablespoon coconut oil in a non-stick pan over medium heat and once hot add spices from small bowl and potatoes to pan and fry everything constantly stirring for about 5 minutes until potatoes are well coated with spices.

Once cooled down add to chickpea flour/water mix and stir until doughy consistency.

Wash and de-stem parsley, dry well and then chop finely.

Add to chickpeas and potato mixture with other ingredients to a big bowl.

Mash but leave some texture to the chickpeas.

Form into 4 patties.

Heat 1 cup of coconut oil in a nonstick pan over medium heat.

Add the patties and cook for approximately 4 minutes per side.

Bake the buns for 2 minutes in a 325 degree oven.

Assemble the burger by spreading a good amount of mayo on the bottom bun.

Next add the shredded lettuce.

Top with the chickpea burger and then the carrots and avocados.

Serve and enjoy!