These veggie burgers are a bit different from my traditional black or pinto bean recipe I usually use. The ingredients are similar to falafel. The end result is definitely a tastebud pleaser!
1 15 oz can or 2 cups of cooked chickpeas
2 tablespoons of finely chopped yellow onion
1 tablespoon of aquafaba/chickpea liquid (save the remaining liquid to dip patties in)
1 tablespoon of lemon juice
½ teaspoon of sea salt
2 grated cloves of garlic
2 tablespoons of fresh parsley
1 teaspoon of nutritional yeast
½ teaspoon of onion flakes
¼ cup of cornmeal
Pepper to taste
½ cup of bread crumbs
½ teaspoon of smoked paprika
¼ teaspoon of sea salt
Add all the patty ingredients to a food processor and blend until fine (make sure not to over blend, we don’t want the patties mushy). Mix bread crumbs, ½ teaspoon of smoked paprika, and ¼ teaspoon of sea salt into a separate bowl and set aside. Preheat the air fryer to 400 degrees or oven to 425 degrees. Carefully form mixture into 2-3 patties. Use the pressure of your hands to mold the patties. Gently dip both sides of the patties in aquafaba liquid (chickpea liquid). Next, carefully add patties, one at a time, to the breading mixture and coat well. Add patties to the air fryer and cook for 10-12 minutes, carefully flipping halfway through cook time. If using the oven, cook for 15-20 minutes or until golden brown, flipping halfway through. Add to a whole wheat bun with toppings of choice and enjoy!