Add the carrot and pepper to a food processor, and blitz to finely chop. Add the rest of the ingredients, except the mashed potato, and blitz again to make a chunky mixture.
Mash the vegetable and chickpea mixture into the mashed potato.
Blob the mixture onto a lined baking tray. Shape the delicate blobs into burger shapes.
Bake at 180C for about 30-40 minutes. Carefully turn half way through cooking. They are delicate but if they break simply press them back together.
They will firm up a bit as they cool. Serve hot or allow to cool completely on a wire rack. You can store burgers in the fridge or freezer.
Bake frozen burgers at 180C for about 20 minutes or until cooked through.