Put the chickpeas and lentils into a food processor.
Pulse until coarsely chopped.
In a large bowl add remaining ingredients (sweet potato, onion, spices and flour)
Stir well to combine.
Heat up frying pan to low/medium heat with 1 Tbsp grapeseed oil.
Scoop mixture into a ½ cup measuring cup and dump onto frying pan.
With finger pat mixture into patty form.
Cook patty 3-4 minutes on each side.
To assemble burger, toast gluten free buns.
Top bottom bun with curry mayo.
Top with lettuce and then veggie burger.
Top veggie burger with ½-1 Tbsp mango chutney.
Top the chutney with arugula and then top of bun.