2 cans of chickpeas
3 chopped cups of baby spinach
1/2 cup ground oats
4 garlic cloves, minced
1 cup of sun dried tomatoes, covered in olive oil
Zest and juice of 2 lemons
2 tablespoons ground flax flour mixed with 3 tablespoons water
1/4 cup + 2 Tbsp almond or coconut flour
1 tablespoon nutritional yeast (optional)
Fry the garlic in one tablespoon of the oil used to coat the sundried tomatoes.
Place one cup of the drained and rinsed chickpeas into a large bowl and the rest in a food processor.
Zest both of the lemons into the bowl with the chickpeas and squeeze the juice of one lemon into the food processor with the other half of the chickpeas.
Pulse until they are soft (similar to the picture in post) but not pureed, about 20 seconds. Transfer to the large bowl. Blend the spinach in the process and transfer to the bowl.
Drain the sundried tomatoes, reserving excess oil to cook the burgers and place them into the food processor and blend.
Add the sundried tomato mixture to the large bowl along with the sautéed garlic and rest of the ingredients expect the flour and and stir until mixed.
Squeeze in the juice of the last lemon and add 1/4 cup flour and mix again.
Add 2 more tablespoons of flour while continuing to stir until it is firm enough to handle. Add more flour as needed.
Line a baking sheet with parchment paper and set aside. Roll out parties with your hands.
Refrigerate the burgers for 30 minutes.
Once you’re ready to cook, warm the oil from the sundried tomatoes in a pan over medium heat and cook the burgers for 5 minutes, until golden brown. Or deep fry.
Store for up to 4 days in the fridge or freeze for later use.
Recipe and 📸 by @makingthymeforhealth