Combine the chickpeas, half the carrots, the garlic, dried spices, chilli, egg and most of the coriander in a bowl and season. Put half in a food processor (reserving the rest) and pulse to make a smooth paste.
Return the paste to the bowl and mix with the reserved mixture and the lamb. Shape into 8 small burgers, flatten slightly and chill in the fridge, covered, for at least 15 minutes to firm up.
Meanwhile, put the remaining carrots in a bowl with the rest of the coriander, then toss with 1tbsp oil and the lemon juice. Set aside.
Heat the remaining oil in a non-stick frying pan over a medium heat. Dust the burgers with flour and fry for 3-4 minutes on each side until golden and cooked through. Serve with the carrot salad, potato wedges and soured cream.