1 1/2 C cooked chickpeas (about 1/2 cup dried chickpeas)
1/2 C pecans, roughly chopped and toasted
1/4 C sunflower seeds, toasted
1/2 C parsley, rough chop
1/2 onion, diced (about 1/4 C)
1 carrot, shredded (about 1/4 C)
1 egg, beaten
1/2 t sea salt
1/4 t cumin
freshly ground black pepper, to taste
2-3 T Extra Virgin Olive Oil (or more for frying)
1. Place all ingredients in a food processor and whiz until pretty smooth in texture. Refrigerate mixture for 15-30 minutes to let it set before making the patties.
2. Heat olive oil in a small sauté pan over medium heat. Cook each burger for about 5 minutes on each side or until golden brown. Be careful when flipping burgers over, because they are a bit delicate.
3. Serve and dress however you love your burgers! (I put this one on a multi-grain roll with herbed mayo, micro greens, avocado and sweet potato fries:)
For my vegan friends: Apologies that this is almost, but not quite there. I never tried a vegan version because I enjoyed getting the extra protein and fat from the egg. Plus, it’s such a great binder. Anyway, I hate to leave you out of the party so check out this recipe. I’m dying to try it, too. Next time!