IN A JIFFY CURRY CHICKPEA BURGERS

Ingredients: • 1.5 cups cooked chickpeas • 1/2 cup regular oats • 10 baby carrots or 2 carrots • 1 tbsp coconut oil (or oil of your choice), melted • 1.5 tsp Curry Masala (or other good quality curry powder) • 1/2 tsp Paprika • 1/4 tsp Tumeric • 1/4-1/2 tsp sea salt, to taste • 1/4 tsp freshly ground black pepper • 1 tsp Parsley flakes (optional) • 3 tbsp sunflower seeds • 1/4 cup pepitas (pumpkin seeds)

Directions:

Preheat oven to 375F. Grease a baking sheet or line with parchment paper and set aside. In a food processor, process the oats, carrots, and all the spices/seasonings (sea salt, black pepper, curry masala, paprika, tumeric, optional parsley) for 30 seconds or until somewhat smooth. Now add in the chickpeas at 1/2 cup increments and coconut oil (melted), stopping to scrape down the bowl as necessary. [My food processor was quite cantankerous during this process (it didn’t process the chickpeas well, but that may have been because I doubled the recipe and I had too much in my bowl!)]. Once the chickpeas are mostly processed and smooth, take the mixture and place in a medium sized bowl. Stir in the sunflower seeds and pepita seeds. Wet your hands and shape patties or balls. Makes about 6-8 patties depending on how big you want them. Note: You can also pre-bake these for about 20 minutes and them pop them on the BBQ to finish them off! Source: ohsheglows

#chickpea #burger #vegetarian #curry