SOUTHWEST-INSPIRED SPICY CHICKPEA BURGERS (VEGAN)

-2 15 oz canned chickpeas (rinsed and drained) -2 cloves garlic (peeled) -1/2 cup parsley -3 tbsp canned diced green chiles -1 chipotle pepper in adobo sauce -1 tsp cumin -1 tsp salt -1/2 tsp black pepper -1/2 cup yellow onion (chopped small) -3/4 cup zucchini (grated) -1/2 cup corn -2/3 cup oat flour -oil for cooking the patties

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. Blend until smooth. Then add reserved chickpeas, onion, zucchini, corn and oat flour. Stir well with a rubber spatula until fully combined.

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. Heat a large cast-iron skillet over medium heat. Add enough oil to coat the bottom of the pan evenly.

Add burger patties to the pan, cooking about 4 minutes per side, until golden brown and crispy on the outside.

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