• Heat oven to 220C/200C fan/gas 7
• Cook the bulghar in a small pan of water for 5 minutes.
• Heat the oil in a large non-stick frying pan and fry the onions and garlic, stirring, for 5 minutes or until starting to turn golden.
• Add the carrots and chilli, and cook, stirring frequently, for 5 mins until the carrots soften.
• Add the cumin, ground coriander, coriander stalks and lime zest, and stir well.
• Tip the chickpeas into a bowl and crush with a masher or fork, then add the eggs and miso to form a chunky paste.
• Drain the bulghar well and stir into the spicy vegetables. Take off the heat, shape into eight burgers and place on a baking sheet lined with baking parchment.
• Bake in the oven for 15-20 minuters or until firm and starting to turn golden.
• For the slaw, combine all the ingredients in a big bowl with the lime juice and coriander leaves.
• Serve with the burgers and lime wedges for squeezing over.

Recipe taken from BBC Good Food