Pazazz Chickpea Burgers

1 can of cooked chickpeas, drained and rinsed. (can should be about 14 ozs. or 1 and 3/4 cups)
1 cup of panko breadcrumbs
1/4 cup of chickpea flour
1 medium onion chopped
3 minced garlic cloves
3 tbsp of soy sauce
2 tbsp of apple cider vinegar
1 tbsp of smoked paprika (this is a generous amount – scale back if you are not a fan of a real smokey flavor)
2 tsp rubbed sage
1 tsp dried thyme
1 tsp white pepper
1 Pazazz apple, peeled and shredded
1 tbsp olive oil

DIRECTIONS

Add all of the ingredients EXCEPT the shredded apple and olive oil to a food processor bowl and pulse until everything is well mixed and the chickpeas are fully pureed. Add in the shredded apple and pulse just enough to mix it in, but still leaving some texture.

Place the mixture in a covered container and place in the refrigerator to chill for at least an hour. You can leave it overnight if you are making these ahead of time.

Preheat the oven to 400°F.

Place parchment paper on a baking sheet. (Fun tip – if the parchment paper keeps curling up, crinkle it up into a ball and then straighten it back out before putting it on the sheet.)

Shape the burger mixture into six even patties and place on baking sheet.

Brush both sides of the burgers with olive oil.

Bake for 15 minutes, flip burgers, and then bake for an additional 15 minutes.

Serve on a bun and top with your choice of greens.

By: Maureen of Wisconsin Mommy