(Vegan) Sun-Dried Tomato and Chickpea Burgers

(Vegan) Sun-Dried Tomato and Chickpea Burgers

Ingredients

1 (13.5 oz / 400 gr) can chickpeas, drained and rinsed well

1 medium onion, roughly chopped

2 garlic cloves, minced

¼ cup sun-dried tomatoes packed in olive oil, drained

Handful fresh basil leaves

1 cup breadcrumbs (I used Aleia's Gluten Free Panko Crumbs)

2 tablespoons oil reserved from the tomatoes

1 teaspoon salt

¼ teaspoon ground black pepper

Directions

Place all ingredients (except for the oil) in the bowl of a food processor. Pulse until the texture looks like a fine meal. You might need to stop the food processor and scrape the sides of the bowl a couple of times.

Transfer the mixture to a bowl, add oil, give a good stir, cover, and refrigerate for at least 30 minutes.

When ready to cook, preheat oven to 375°F (190°C) and place a rack in the middle. Lightly grease a baking sheet and set aside.

Take the bowl out of the fridge and divide the mixture into four portions. With dampened hands shape into patties about ½-inch thick (if the mixture is too dry and doesn't hold together, add a more water, 1 tablespoon at a time.)

Place patties onto the prepared baking sheet and brush each side with a bit of oil.

Bake for about 20 to 25 minutes, or until golden — flipping the burgers halfway through.

Alternatively you can pan-fry the burgers. Heat one tablespoon of oil in a large skillet over medium-high heat, add patties and cook on each side for about 5 minutes, until golden-brown.

Serve on your favorite bun, with your favorite toppings.