These chickpea veggie burgers are tender and unbelievably flavorful. Easy to make and perfect for a filling and satisfying plant-based meal. Healthy, protein-rich and ready in 30 minutes.
In a food process add chickpeas and pulse until mostly broken down but not completely smooth.
Add oats, zucchini, red onions, mint, basil, lemon juice, tahini, olive oil, garlic, cumin and sea salt. Continue to pulse, scraping down sides when needed, until mixture is fully combines and still textured.
Scoop out about 1 cup loosely packed (about 112 grams) of the mixture and form into a firm patty. Continue until all mixture has been formed. You should have eight 3-4 inch patties.
Warm a heavy bottom skillet (preferably non-stick) on medium heat, add a splash of oil and cook patties undisturbed for 5-7 minutes per side until slightly crisp and golden.
Serve with your favorite sides or on a gluten-free bun with your favorite fixings.
Notes
Store in fridge in an airtight container for up to 4 days cooked or uncooked. Separate patties with parchment paper so they don't stick together. Freeze on a lined baking sheet first before placing in an airtight container separated by parchment, for one month.