Pulse together the spring onions, lemon grass, ginger, chilli, garlic and coriander leaves in a food processor until finely chopped. Add the chickpeas and then pulse again until roughly blended.
Add the flour and season with salt and pepper, then process until the mixture forms a coarse thick paste. Shape the mixture into 4 burgers.
Heat the oil in a frying pan, add the burgers and fry for 2–3 minutes on each side until browned. Serve with a beansprout and pepper salad if liked.