Crispy on the outside but soft and delicious on the inside. They take a bit of time to make but are well worth it!! The recipe also works to make nuggets too that your kids will LOVE. Serve your burger or nuggets up with some BBQ sauce or Buffalo Sauce...YUM!!!
Use a food processor to finely chop onion and garlic. Heat 1 T canola oil and 1 T olive oil over medium heat. When oil is hot, add onion and garlic and cook over medium heat in order to sweat out all the water from the veggies. Stir frequently so they don’t get too brown. Remove from heat when done and allow to cool.
Place cooked and drained chickpeas in a large mixing bowl and mash with a potato masher. You want to leave them a little bit chunky so the burgers have texture.
Add the oatmeal, onion mixture, carrot, parsley and cumin and mix well with your hands. Taste and add salt and pepper as needed.
Place 2/3 of the mixture into a food processor and mix until it is well-combined but still a bit chunky. Add back to the unprocessed portion and mix well.
Form into patties weighing about 3 oz each and place on a lightly sprayed baking sheet.
Cook and bread the patties
Place into oven and cook for 15 minutes.
While patties are cooking, combine 3 T flax meal with ¾ cup water. Allow to sit for at least 15 minutes to take on the consistency of an egg.
When burgers have come out of the oven and allow them to cool. When you can handle with your hands they are ready to bread.
Place flour, flax egg and panko in 3 different shallow pans. Add a bit of salt and pepper to flour mixture. Dip each patty into the flour, followed by the flax egg and last the panko. And lay on a lightly sprayed baking sheet.
Place cooked patties into oven and cook for 15 minutes on each side or until crispy and lightly browned.**
If you are prepping these to use at a later time, I suggest freezing them after the breading step. If you cook first, then when you reheat they get a bit too crunchy. Simply place the baking pan directly in the freezer and allow the patties to freeze, then transfer to a container and separate each patty with a piece of parchment paper.Make sure you use well-cooked chickpeas. In my experience, if they are not cooked well then they are difficult to mash to a consistency where they will properly form patties and tend to be crumbly patties that easily fall apart.