To make chickpea patty: in a food processor, combine onion and carrot and pulse a few times. Add in chickpeas, flour and seasonings and process until the chickpeas have lost their shape. Using your hands, shape the mixture into equal burger size patties based on desired yield. Refrigerate the patties for an hour at 41 degrees or below.

Make batters: Combine to make dry mix. Store any leftover dry mix in airtight container and use within 7 days.

Combine to make wet mix. Store any leftover wet mix in refrigerator at or below 41 degrees. Use within 2 days.

Fry patties: Working in batches, dip the patties first in the dry mix then into the wet mix and then back into the dry. Heat fryer or pot of oil to 375℉ and fry the patties until golden brown around five minutes.

Nashville Hot Butter: Melt vegan butter over low heat. Add seasonings and stir. Brush the fried patties with the Nashville Hot Butter. Keep warm.

Make coleslaw: Combine cabbage, red cabbage, carrots and onions in a bowl. Mix vinegar, sugar, celery seed, salt and pepper: pour over the vegetables and toss. Refrigerate at 41 degrees or below and toss with mayo just before service.

Onion rings: Combine all dry ingredients in a medium bowl and stir. Mix together the beer and water and slowly add it to the dry ingredients stirring constantly Carefully peel and slice the onions in ½ inch slices. Separate the rings and toss them in the flour. Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C). Working in batches, dip onion rings in batter until evenly coated; arrange in a single layer on a plate. Fry battered onion rings in hot oil in batches, until golden brown and crisp, about 5 minutes. Transfer to a paper towel-lined plate to drain

Assemble and serve: one sandwich: 1 bun, 1 chickpea patty, 1 ounce of hot butter. Top with evenly with coleslaw and pickles. Serve Hot.