Preheat the oven to 200°C/390°F.
Using a tin of chickpeas, drain them well but keep the water which cover the chickpeas to use later.
Put the chickpeas into a food processor and pulse until they are coarsely chopped.
Fry the onions in about half of the oil until good and brown.
Add the fried onion with the oil in which the onion has fried, grated carrot, parsley, tabasco, salt and polenta to the bowl of coarsely chopped chickpeas.
Mix everything together but do NOT over mix or the burgers will become too fine. They need to have some crunch.
If the mixture seems too dry, stir in a little of the chickpea water to loosen the mix. The mixture must be able to be formed into burgers so must not be too soft.
Season to taste with additional salt and pepper.
Use your hands to make the mix into 70g fritters. You want the shape to be flatter rather than higher.
Place on greased baking tray and bake in the preheated oven for around 20 minutes or until a good golden brown colour.