Sort dry beans and remove any pebbles or overly dried beans.

Cover chickpeas with water and soak for 8 hours or overnight. Alternatively, to quick soak the beans, cover them with water and bring to a boil and then turn off the heat and cover beans for an hour to soften.

Drain soaking water and rinse beans.

In a large pot, cover the soaked beans with fresh water and bring to a boil over high heat. Add in a bay leaf and whole garlic cloves to flavor the beans. If desired, add a sprinkle of red pepper flakes for some heat.

Reduce the heat to medium-low and simmer the beans, partially covered, for 30-45 minutes, skimming off any foam that rises as they cook. The time will be longer if you're using older dried beans or live at higher altitude. Sample a few beans to check doneness before turning off the heat - they should be tender to the bite but not soft.

Remove the bay leaf and garlic cloves. Season the beans generously with salt to your liking.

In a food processor, combine onion, carrot and parsley and pulse a few times.

Add in chickpeas, breadcrumbs, egg, salt and pepper and process until there is still texture but most chickpeas have lost their shape.

Using the lid of a mason jar or tomato sauce jar covered in saran wrap, or your hands, pack the bean mixture into a burger shape.

Heat a skillet with olive oil and fry bean burgers on medium-heat until browned on both sides.

To serve, mix together Sriracha aioli by combining equal parts mayo and Sriracha. Serve with arugula salad or in buns.