In a large saucepan combine olive oil, onion, ginger, garlic, bouillon, curry powder, turmeric, pepper flakes, tomato paste and water. Cook over medium heat for 45 mins, stir often.
Remove from heat, add chickpeas, brown rice, bread crumbs, rice flour, cilantro, lemon juice and salt. Stir well.
Preheat oven to 375°F. Line a baking sheet with parchment paper, oil the paper.
Process 3 cups of mixture in food processor until smooth, this will act as ‘glue’. Return to unprocessed burger mix, stir.
Shape in 12 patties, arrange on baking sheet. Bake for 15 mins, flip patties, return to oven for 15 more mins.
When done patties will have begun to set firm and the edges will be golden. Serve hot out of the oven or reheat.
Whisk together vegan mayo and curry powder.
Spread buns with curry mayo.
To the bottom bun in the following order add veggies, tomato, patty, chutney and top bun.