By: Adapted from www.itdoesnttastelikechicken.com.
Sometimes a homemade veggie burger is the way to go. The extra care that goes into these will make having a burger feel more special than if you’re pulling it out of a box. These ones freeze really well – just freeze after you’ve baked them.
Time: Preparation 5 mins
Cooking 1 hours 15 mins
Serving: 6 Servings
Ingredients
- 3 T ground flaxseed
- 0.333333 c warm water
- 1 c cooked chickpeas
- 2 Granny Smith apples
- 0.5 c rolled oats
- 0.25 c minced flat-leaf parsley
- 0.5 red onion
- 2 clv garlic
- 2 T tamari
- 2 t liquid smoke
- 1 t chili powder
- 1 t cumin
- 1 t dried basil
- black pepper
Preparation
Preheat oven to 350 F. Line a baking sheet with parchment.
In a small bowl, combine the ground flaxseed and warm water, and set aside.
Place the chickpeas in a large bowl, and use a potato masher to mash them. Set aside.
Grate the apples on the large side of a box grater. Place the grated apples in a fine mesh sieve over a bowl, and squeeze or press out as much of the juice as you can. Transfer the grated apple to the bowl of chickpeas. Add the flax/water mixture, rolled oats, chopped parsley, onion, tamari, liquid smoke, chili powder, cumin, basil, and lots of black pepper, and stir until well-combined.
Lightly wet your hands, and form the mixture into six patties, pressing firmly to help them hold their shape. Set them on the parchment-lined baking sheet as you go. Bake 20 minutes, then flip them over and bake an additional 15-20 minutes, until browned. Enjoy with all your favorite fixings.
