1 bundle fresh cilantro (~2 cups chopped)
3 large cloves garlic
1 large lime (~2 1/2 Tbsp juice)
1/2 tsp sea salt (adjust to taste)
1 15-ounce can chickpeas, well rinsed and drained
1/2 cup oat flour
1 TBS olive oil
Pickled cabbage, jalapeno, onions
(Blend 2 TBS of tahini, sea salt, juice of 1 lime, 1/2 cup unsweetened soy or cashew milk, 1/2 cup water, and 1 clove of garlic)
Tomato, Lettuce, Cucumbers
Serve with pita or a bed of greens
Preheat oven to 375 degrees F.
Add parsley, garlic, oil, lemon juice, and a healthy pinch of salt in a blender.
Add chickpeas and pulse until incorporated but still slightly chunky. You want to maintain a bit of texture.
Transfer to a mixing bowl and add oat flour and mix again until a loose dough is formed that's firm enough to be handled. Taste and adjust seasonings as needed.
Scoop a spoonfuls and place on foil or a nonstick tray
Bake for a total of 30-40 minutes, flipping once at the halfway point for even cooking.
Serve warm wrapped in a pita or as a salad with desired sauces / toppings.
Burgers will store in the fridge in an airtight container, for several days.
Adapted from www.minimalistbaker.com