Preheat oven to 375°F.

Drain and rinse the chickpeas. Dab the chickpeas with a paper towel to remove extra moisture, then place them in the bowl of a food processor. Add the sesame seeds, then process until a paste-like consistency is formed. Scrape the mixture into a bowl.

Cut the carrot into rough chunks and peel the red onion and cut into chunks. Peel the garlic. Place the carrot, onion, garlic, and cilantro in the bowl of the food processor; pulse until finely ground. Scrape the vegetables into the bowl with the chickpeas.

Stir in the flour, cumin, kosher salt, and black pepper. Mix with a spoon until combined, then form 4 round patties and place them on plate.

In an ovenproof frying pan, heat 3 tablespoons oil over medium heat. Place the patties in the pan, cover, and fry them about 4 to 5 minutes until golden brown, then flip and fry for another 4 to 5 minutes until browned, turning down the heat as necessary. Place the pan in the oven and bake the patties for 15 minutes. Remove the patties from the oven and let them cool for at least 15 minutes to firm up.

Meanwhile, roughly chop the tart cherries. Place them in a bowl with the lime juice and maple. Chop the bell pepper. Remove the seeds and ribs, and mince the jalapeno pepper (taking care when handling). Mince the red onion. Finely chop the cilantro. Add all ingredients the bowl and stir to combine. Let stand at room temperature until serving.

Mix together the mayonnaise and hot sauce. Toast the English muffins.

To serve, place each burger on an English muffin, and spread the top of the muffin with spicy mayo. Top with tart cherry salsa and serve. Eat any leftover salsa with chips.