Mix together mayo, cilantro, and mint. Cover with plastic wrap and refrigerate until needed.
Place sliced peppers and green onions into a bowl. Using a vegetable peeler, peel long strips of carrot into the same bowl, until you have as much carrot as you would like (I used about as much carrot as I did red pepper). Whisk together vinegar, sugar, and salt. Pour over the vegetables, tossing to coat well. Cover and set aside.
Start heating your oil to 375F – you’ll want at least 2-3″ of oil in your pot or deep fryer.
In a large bowl, combine flours, spices, salt, baking powder, and cilantro. Add water, stir well to form a thick batter. All batter to sit for 5 minutes or so, to soften the bean flour.
Slice your paneer into two “patties”. Sizing will depend on what shape your paneer loaf is in – we got two square patties, and a couple of extra sticks as a “side”. Toss patties with additional garbanzo flour, then dredge in the batter.
Carefully transfer paneer patties to the preheated oil. Fry for a few minutes on each side, until golden brown. Use a slotted metal spoon to transfer fried paneer to paper towels.
To construct the burgers:
Split the buns, toasting if desired. Spread cilantro-mint mayo on bottom half of each bun. Top with burger, and a generous helping of quick pickled veggies. Crown with top bun, enjoy!