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In a small bowl, stir together flaxseed and 3 tablespoons water and let sit for at least 5 minutes or until thickens.
In a food processor, add chickpeas and pulse until chickpeas are ground or use a potato masher or the back of a fork to mash chickpeas.
In a large bowl add ground chickpeas, garlic, shallot, carrot, quinoa, rolled oats, hemp seeds, miso, paprika, cumin, coriander, salt and flax egg. Mix ingredients together until combined. Season with pepper, to taste.
Using your (clean) hands, press burger mixture together to form a round. Cover and refrigerate for 30 minutes.
Form mixture into six burger patties.
Add olive oil to a cast iron grill pan (or any non-stick skillet) over medium heat. Add burgers and cook until browned, about 3-4 minutes per side. *
Serve burgers on buns with desired toppings (lettuce, tomato, onion, avocado) and vegan aioli.
Add aquafaba, garlic, lemon juice, salt, and smoked paprika to a blender (or tall measuring cup if using an immersion blender).
With the blender or immersion blender running, slowly drizzle in olive oil until thick and creamy.
Serve with vegan chickpea burgers.