Packed ½ cup fresh parsley
Packed ½ cup fresh cilantro
½ cup scallions, rough chopped
2 14.5 ounce cans chickpeas rinsed and drained-reserving at least 2 TBS of the liquid
1 cup rolled oats (I used flaxseed meal for allergies, which worked nicely!)
2 ½ TBS fresh lemon juice
2 tsp ground cumin
1 tsp ground turmeric
1 ½ tsp ground coriander
1 tsp salt (I would leave this out, as it made it too salty)
¼ tsp pepper
Add in everything else, and process, but be careful not to over process into a paste. It's good for their to be texture differences, but yet you want it to be able to hold patty forms. If it's too dry, add in a little bit of the reserved chickpea liquid.
Transfer the mixture into a bowl and refrigerate for 30 minutes.
Heat a nonstick skillet on medium-high until hot, and form patties while you wait. You can either dry fry them until crispy, or use a little bit of EVOO. Place patties into the pan and cook for about 5 minutes per side, until browned.
Notes: Veggie burgers can be served immediately or refrigerated for up to a week. Simply reheat them in a pan, a toaster or a microwave before serving.
2 Tbsp fresh squeezed lemon juice
2 garlic cloves, pressed
2 Tbsp water
Dash of salt (optional)