With gloved hands pick over the nettle tops and remove any tough stems, leaving just leaves remaining.
Place the nettle leaves in a colander and boil a full kettle of water. Pour the water all over the nettle leaves. Then immediately run a cold tap over the leaves to cool them. Squeeze out as much water from the nettles as possible (you don't need the gloves anymore as the boiling water will have destroyed the stingers). Chop finely.
Reserve a small handful of chickpeas in a bowl. Put the rest of the chickpeas in a food processor along with the eggs, lemon juice, and salt. Pulse until the mixture resembles a chunky hummus.
In a large bowl combine the nettles with the reserved chickpeas and mash coarsely with a fork or potato masher. Add the bean-egg mixture and stir thoroughly. Fold in the chickpea flour. You should be able to form this mixture into patties, but if it seems to wet, add more chickpea flour, 1 teaspoon at a time. Shape into five patties.
Pre-heat the oven to 180C. Heat 2 Tbsp oil in a skillet over medium-high heat. When hot at the patties to the pan and cook until brown on each side. Do this in batches if necessary, adding more oil as needed. Transfer the patties to an oven-safe dish. Place in the oven for 12-15 minutes until the burgers are cooked through.