Grind up the rolled oats and split into two groups. Put by. Finely chop the onion and garlic. Gently fry in olive oil over a low heat for 5 minutes. Give them a whiz in the blender together with the chickpeas, tahini, sweet paprika and chopped parsley. Add half the rolled oats and salt and pepper to taste. Next, cook the burgers in the oven and bread them with the remaining rolled oats. Fry them in a frying pan with a little olive oil.
Make the barbecue sauce. Peel and chop the onion and garlic, put them in a frying pan together with the brown sugar and cook over a low heat until the mixture starts to caramelise. Put into a bowl and mix together with the tomato sauce, honey and smoked paprika.
Serve the burgers with the barbecue sauce and a side salad dressed with olive oil and salt.