Fry aromatics: add 1/2 tablespoon olive oil to skillet over medium-high heat; cook down onion and garlic for about 5-7 minutes, until onions become translucent. Remove from heat.

Make burger mixture: add cooked onion and garlic, drained chickpeas, tahini (or sunflower butter), crushed red pepper, spices, salt and pepper and fresh herbs to large bowl; mash well with potato masher then add in flour and mash again. If using food processor – first process onion through herbs by pulsing until mixture is broken down well. Then pulse in flour until combined. Remove S-blade before taking mixture out and shaping burgers.

Heat large cast iron skillet to medium heat; add about one tablespoon olive oil.

Prepare & cook patties: While the skillet warms up, scoop about 1/2 cup of mixture to make 6 large patties, or 1/3 cup to make 8 medium burgers (size of patties could depend on what kind of bun you're using). Place shaped patties into hot skillet and cook until dark gold on one side, about 5 minutes, before flipping to the other and cooking another 5-7 minutes. Remove from heat and place in oven on "warm" function if you'd like.

Make the cashew chipotle sauce: Make sure cashews have soaked in boiled water for 15 minutes. Add all ingredients to blender or food processor; blend until smooth. Taste test to see if you prefer more heat (add some more adobo sauce) or salt.

Assemble burgers with favorite toppings and sauce; enjoy!