Ingredients
Units
Scale
Chickpea Burgers
- 1 cup sun dried tomatoes
- 1 - 15 oz. can chickpeas
- 1/2 onion (chopped)
- 3 cloves garlic
- 1/4 cup basil
- 1 tablespoon italian seasoning
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Zest of one lemon and juice from 1/2 of the lemon
- 1/2 cup gluten-free quick oats
- 1/3 cup hummus
- 1/4 cup chia seed plus 1/4 cup water
- 1 teaspoon honey or maple syrup
Lemon Tahini Sauce
- 2 tablespoons tahini
- 2 tablespoons plain hummus
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- Water to thin
Instructions
Instructions
- Preheat oven to 425 degrees F. Line baking sheet with parchment paper. Set aside.
- Add sun dried tomatoes into a large food processor and pulse until coarsely chopped.
- Add in chickpeas, onions, garlic and basil and pulse until the mixture resembles course crumbs.
- Add mixture to a bowl and add in the remaining ingredients. Stir to combine.
- Form mixture into 6 patties. Place on baking sheet and bake for 20 minutes. Flip burgers over and bake for another 10 minutes. Remove from oven and cool for 5 minutes before serving.
- While burgers are cooking, whisk together all of the sauce ingredients, adding enough water until you reach the consistency of mayo.
- Once finished, assemble burgers to your liking and top with Lemon Tahini Sauce.