1 15.5 ounce can chickpeas
1 cup oats
2 Tbsp water + 1 Tbsp ground flax seed (or 1 egg)
1 tsp Sea Salt Fine
1 tsp Smoked Black Pepper, Ground
1 tsp Smoked Sweet Paprika
1 1/2 tsp Cumin
1/2 tsp Sumac
1/2 Cup shredded carrots
1/4 Cup chopped parsley
1/4 Cup died onion
2 cloves minced garlic
1 diced jalapeño
1/2 Cup cheese or 1/4 Cup nutritional yeast
Add all base ingredients and any mix-ins to a food processor. Pulse until well mixed, but not completely smooth (think ground beef). You may have to scrape the sides a few times. Let the mixture sit for ten minutes.
Form 6-8 patties.
Heat a small amount of oil in a skillet over medium-high heat. Cook each patty 5 minutes per side, or until slightly crispy and cooked through.
Serve on burger buns with your favorite toppings!
Recipe Note: These patties freeze really well! I normally make a double batch for just this reason. After you’ve cooked them all, allow them to cool completely, then arrange them in a single layer on baking sheet. Place the baking sheet in the freezer for 4 hours. Once they are frozen through, toss them in a bag or storage container and keep the, frozen for up to 3 months! To reheat, place in the oven at 350 degrees for ten minutes, or until warm.