Recipe Ingredient

Chickpea Burgers

• 3/2 c. Stovetop Chickpeas
• 3 tbsp. Avocado Oil, divided
• 1 Small Onions
• 2 Garlic Cloves
• 1/4 c. Fresh Parsley, roughly chopped
• 2 tbsp. Arrowroot Starch
• 1/8 tsp. Sea Salt & Black Pepper, to taste
• 4 tbsp. Chickpea Flour, divided

• In a large cast iron pan, over medium heat, add 1 tablespoon of the avocado oil. Add the onion and garlic, and cook until slightly golden but not burned. Remove from heat and allow to cool.
• In a food processor, process the chickpeas until they turn into a slightly textured paste. Be sure to turn off the food processor and scrape down the sides to get all the chickpeas ground up. Add in the onion, garlic, salt, and pepper, and mix to fully combine. Turn the food processor off and stir in the chopped parsley and arrowroot starch.
• Take a large plate and sprinkle a few tablespoons of chickpea flour onto it. Using a spoon, scoop some of the mixture into your hands and shape into a ball, the size of a golf ball, and then press gently to make a patty. Drop into the chickpea flour to coat evenly. If too much flour sticks to the patty, then gently dust it off with your fingers or a pastry brush. You should have a very light coating all over the patties/burgers.
• Reheat that same cast iron pan to medium heat. Drizzle the remainder of the oil and place the patties in to cook. Cook for about 2–3 minutes on each side until the bottom is nicely browned.