In a medium bowl, combine the oats, mayo, and lemon juice. Let sit for 10-15 minutes. While it sits, drain and rinse the chickpeas and put them into a food processor with the garlic, ground spices, salt and pepper. Slightly process to obtain a rough paste then add the carrot, and sriracha mayo/oat mixture and egg. Process briefly until evenly mixed but not totally smooth. Divide the mixture into 3-4 medium sized patties, about 1 ½” thick.