To make the burger patties: Combine the chickpeas, 2 TBSP of the olive oil, garlic clove, green onion, wheat flour, chili powder, cumin, salt and pepper in food processor. Pulse until a smooth but thick mixture forms.

Form 8 chickpeas patties. Spread bread crumbs on a plate, then roll each patty in the crumbs.

Heat the remaining 2 TBSP of olive oil in a large skillet over medium heat. Place the patties on the skillet, and cook on each side until lightly browned. Place on a paper towel-lined plate to drain any excess oil.

Meanwhile, to make the aioli: Wash out the food processor, then place the almonds, garlic, olive oil, mustard, lemon juice, salt and pepper in it. Pulse until smooth. Scrape down the sides, add 1/4 cup of water and pulse again. To achieve a thinner consistency: Add another TBSP of water and pulse again. Repeat until you achieve desired consistency.

Assemble the burgers by placing each patty on a mini burger bun, topping with a slice or two of avocado, and spreading some aioli on top with a butter knife. Enjoy!