Sunshine Chickpea Burgers

About the Recipe

Ingredients

Makes 10 Servings

carrots, sliced (2)
garlic, sliced (1 clove)
chickpeas, rinsed and drained (2 cans (456 g))
dry packed sun-dried tomatoes, sliced (1/4 c (14 g))
tahini (2 tbsp (30 mL))
red wine vinegar or apple cider vinegar (1 tbsp (15 mL))
smoked paprika (1 tsp (5 mL))
dried rosemary (1/2 tsp (2.5 mL))
ground cumin (1/2 tsp (2.5 mL))
iodized salt (1/2 tsp (2.5 mL))
rolled oats (1 c (81 g))

Directions

1. In a food processor, combine the carrots and garlic. Pulse several times to mince.

   
   
   

2. Add the chickpeas, tomatoes, tahini, vinegar, paprika, rosemary, cumin, and salt. Puree until well combined, scraping down the sides of the bowl once or twice.

   
   
   

3. Add the oats and pulse briefly to combine. Refrigerate the mixture for 30 minutes.

   
   
   

4. Preheat the oven to 400 F (232 C). Line a baking sheet with parchment paper. Use an ice cream scoop to scoop the mixture onto the prepared baking sheet, flattening to shape it into patties.

   
   
   

5. Bake for 18-20 minutes, flipping the burgers halfway through. Alternatively, you can cook the burgers in a non-stick skillet over medium heat for 6-8 minutes per side, or until golden brown. 

   
   
   

Nutrition Facts