Chop onion and garlic into fine pieces. Heat 1 tablespoon grapeseed 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 slightly.
Place the 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 a spoon or your hands.
Taste and add salt and pepper as needed. Refrigerate the mixture for at least 30 minutes.
After the mixture is chilled, form into patties weighing about 3 - 3.5 ounces each and place on a baking sheet lined with parchment paper or lightly sprayed with oil.
Place into oven and cook for 15 minutes.
While patties are cooking, combine 2 tablespoons flax meal with ½ 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. Return the patties to the baking sheet.
Place cooked patties into oven and cook for 15 minutes on each side or until crispy and lightly browned.
Expert Tips for Making Vegan Chickpea Burgers:Chop up onions and garlic into small pieces. You can even use a food processor to chop them up, saving both time and making sure they aren’t too chunky.When cooking the onions and garlic, make sure to stir frequently so they don’t burn.When mashing the chickpeas by hand, make sure they aren’t too chunky and if you use a food processor don’t over process them. You don’t want them fully pureed. They should be a consistency that will kind of stick together when molded but still have a little texture.Measure out the mixture using a measuring cup or scale so the burgers are even in size and help them cook up more consistently.Don’t leave the burger patties in the flax mixture too long. Just a quick dip to coat and then shake off all the excess. If they get too wet, they may begin to fall apart.