Preparation

Let the chickpeas soak for 24 to 48 hours, this facilitates cooking, in this case 15 to 20 minutes under pressure or 35 minutes without soaking.

After cooking coarsely mash the chickpeas with a fork and set aside.

Add the finely chopped onion and garlic and sauté in a drizzle of olive oil for 2 minutes.

Now add the mashed chickpeas, the sauté and all the ingredients in a bowl, and knead with your hands until it becomes a homogeneous and moldable dough, then let it rest in the refrigerator for 1 hour.

Shape the hamburgers and seal in a very hot skillet with a drizzle of olive oil for 2 minutes on each side.

You can store the dough in the refrigerator for up to 3 days or freeze for up to 2 months.

Ingredients

  • 2 cup of cooked chickpeas.
  • 2 onions and a half (small)
  • 2 cloves of garlic
  • 1 tablespoon of olive oil.
  • 6 tablespoons of oatmeal or rice
  • 2 tablespoon of flaxseed flour.
  • Salt and pepper to taste.
  • A handful of parsley.
  • Dried herbs to taste (thyme and oregano).