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Preheat oven to 350°F (175°C) and line a large baking tray with a silicone baking mat or parchment paper.
Sauté the onion and garlic in a pan with a little water or oil until just beginning to turn golden. Set aside and allow to cool.
Drain the chickpeas. Add about half of them to a food processor with the nut butter, chili flakes, curry powder, and salt. Process until smooth.
Add the oats, sautéed onions and garlic, and the rest of the chickpeas. Pulse until combined. The oats should be in small chunky pieces and the chickpeas still a little chunky too. Have a quick taste and add more curry powder if you want the flavor a little stronger.
Add the cashew nuts and raisins and pulse a few times to combine, then feel the mixture with your hands (being careful of the blade). See if you can squeeze it together easily. If not add water a tablespoon at a time and pulse until you can bring it together.
Remove the blade and form the mixture into 6 burger patties. Squeeze them into a tight ball in one hand first (as tight as you can), then flatten them on your work surface with your palm. Smooth over any cracks around the outside then place on a lined baking sheet.
Baked for 20 to 25 minutes until the burgers are crusty and golden on the outside and piping hot.