Pecan and Bean Burgers

Ingredients

• 2 2/3 cups cooked chickpeas (garbanzo beans) or beans, or 2 cans (425 grams/15 ounces each), drained
• 1 large carrot, peeled and roughly chopped
• 1 medium onion, peeled and roughly chopped
• 1 garlic clove, peeled and finely sliced
• 1/3 cup pecans soaked in water for 2–3 hours, rinsed and drained well
• 3-4 spring onions (shallots, scallions), finely chopped
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano (or Italian herbs)
• handful of parsley or basil, finely chopped
• 1½ tablespoons psyllium husks
• few tablespoons chickpea (besan, gram), tapioca or arrowroot flour, or quinoa flakes, for coating burgers
• salt and pepper, to taste
• 2 cups almonds
• 2 cups rocket (arugula), washed
• 1 small bunch basil, washed and stems removed
• 1 small bunch chives, washed
• 2 large garlic cloves, peeled
• rind and juice of 1 small lemon
• ½ cup olive oil
• salt, to taste