1. Reserve 1/3 cup of chickpeas, then in a food processor or blender combine: remaining chickpeas, garlic, parsley, diced green chiles, chipotle pepper, salt, pepper and cumin.
2. Blend until smooth. Then add reserved chickpeas, onion, zucchini, corn and oat flour. Stir well with a rubber spatula until fully combined.
3. Use your hands to form patties (about 1/2 cup of the mixture for each patty). Don't make the burgers more than 1/2 inch thick. You should end up with about 8 burgers.
4. Heat a large cast-iron skillet over medium heat. Add enough oil to coat the bottom of the pan evenly.
5. Add burger patties to the pan, cooking about 4 minutes per side, until golden brown and crispy on the outside. You might need to do this in two batches. As the burgers are done, place on a paper-towel lined plate or cooling rack until ready to serve.

Freezing instructions

1. Place burgers on a parchment-lined baking sheet, cover with plastic wrap and freeze for about one hour. Then place in a freezer safe container or ziploc bag and freeze for up to 6 months.

Reheating instructions

1. Preheat oven to 375. Place burgers on a parchment-lined baking sheet and cook for about 15-20 minutes.