Spicy Thai Chickpea Burgers

These are soooo good served on top of Asian Slaw and topped with Creamy Vegan Ginger Sauce! To save time, I double or triple the recipe and freeze uncooked burgers.

2 cups cooked chickpeas
1 small onion
2 cloves garlic
2 teaspoons fresh ginger, grated
1/4 cup fresh cilantro
1/2 cup garbanzo bean flour
1 tablespoon lime juice
1 teaspoon sea salt
1 drizzle extra virgin olive oil
Sriracha hot chili sauce to taste

2 tablespoons extra virgin olive oil (for cooking.)

Place all of the ingredients in a food processor and pulse until combined stopping to scrape down the sides. Use the palm of your hand to make four burger patties.

In a large nonstick skillet, cook over medium-high heat until lightly golden flipping once. These also cook fantastic in a panini press on medium-high heat. Cook until lightly golden.

Vegan, Gluten Free, Sugar Free