- 1 cup dried chickpeas
- 1 cup finely chopped onion
- 1/2 tsp baking powder
- 1 tsp dried oregano
- 1/2 tsp chipotle powder or smoked paprika
- 1/2 tsp ground chili pepper
- 1 tsp garlic powder
- 1/4 tsp fennel seeds
- 1/4 tsp freshly ground black pepper
- 1/2 tsp kosher salt
- 1 tsp brown sugar
- 2 tbsp nutritional yeast
- 1/4-1/2 Cup high heat oil
- Rinse and strain chickpeas and add to a large pot. Cover with water and bring to a boil over high heat for 5 minutes. Cover, remove from heat, and let sit for 1 hour. Drain and set aside until cool.
- Place the chick peas, onion, baking powder, spices, brown sugar, and nutritional yeast into the food processor and process until you have a dough that resembles a paste. This might take a few minutes. Add a little water if the mixture is too dry. Taste for seasoning and add additional salt if desired.
- Once the mixture can easily be formed into patties, take about 1/3 - 1/2 cup of the mixture per patty, roll into balls, and using your hands, flatten and form into even patties. Cover, and refrigerate for 1 hour, or lay flat on a baking sheet and freeze. Once frozen tranfer to a freezer bag for up to one month and thaw before frying.
- To fry, heat a large stainless steel or cast iron skillet over medium/ medium-high heat. Once hot, add enough oil to create a thin layer on the bottom of the pan and wait 1-2 minutes for the oil to get really hot.
- Place 4 patties at a time in the hot oil and cook 2-3 minutes on each side. Once the bottom side is evenly browned, flip gently and continue cooking until all burgers are golden brown.
- Once they are all done, place on a baking sheet and finish in a 350 oven for 7 minutes.
These are great on a bun with tomatoes, lettuce, and vegan mayo, or served as patties drizzled with mushroom gravy.
