Chickpea Pumpkin Burgers
Chickpea pumpkin burgers are filled with plant based protein and fullon flavor.
Ingredients
- 1 15 oz. can chickpeas - drained & rinsed
- 1.5 cups cooked quinoa
- 1/2 cup canned pumpkin (not pie filling)
- 1/4 cup pumpkin seeds
- 1 tbsp chopped garlic
- 2 tbsp tomato sauce
- 1 tbsp flaxseed
- 1 tbsp avocado oil
- 1/2 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp salt & pepper
Instructions
- Add chickpeas, quinoa, pumpkin seeds and garlic to a food processor. Pulse until combined but still a little chunky. Don't overprocess.
- Transfer mixture to a large bowl and add remaining ingredients.
- Put bowl in fridge for 20 minutes to firm up - it will be easier to handle
- Then form into 6 patties. Heat oil in pan over medium heat.
- Cook each side 5-7 minutes until brown and firm to flip. Flip gently as they are soft.
- Optional to add to air fryer after the pan fry at 400f for 5 minutes.
- Store in the fridge for 3 days or freeze for 3 months.