Soak the mung beans overnight. Boil them for about 60 minutes. How quickly they cook depends on how old the beans are. So keep on tasting. Drain.
Finely chop the garlic and red onion. Fry the ingredients for the spice paste in a dry frying pan for 2-3 minutes, stirring constantly.
Crush the ingredients.
Coarsely grate the carrots. Place in the food processor along with the mung beans, 2 tablespoons of olive oil, tahini, spice paste, arrowroot and paprika. Grind briefly until mixed and the beans roughly chopped. Try to keep some of the structure of the beans and do not grind everything fine. Mix the rest with a fork if necessary.
Make two balls of the dough. Press them flat with your hands, until you have two beautiful burgers of 1-1.5 cm.
Heat 2 tbsp olive oil in a frying pan. Fry the burgers for about 5 minutes until golden brown.