3 cups of chickpeas | OR 1 ½ 19oz cans of chickpeas | rinsed & strained
3 egg whites
1 handful of Popeye strength spinach
½ cup almond flour
1 cup hemp seeds
3 cloves of healing garlic
½ tsp cumin
¼ tsp tumeric
A little less than ¼ tsp cayenne pepper | Optional as it does give it a smidge of a bite
Splash of filtered water | If needed to keep the mushing process processing while in blender
Method Of Love
Preheat oven to 375. Prepare cooking sheet with parchment paper lined with a thin thin thin layer of coconut oil. To prevent burger from stickin’ more than we want it too!
In blender or food processer, create a creamy mix with chickpeas, water, onion, garlic, and spinach.
In large bowl stir your green creamy mix with all remaining ingredients: almond flour, egg whites, hemp seeds, cumin, turmeric, and cayenne. PS. I like to mix my egg whites in one at a time to ensure it coats and mixes really well with the creamy mix.
Spoon a heaping pile of Chickpea Burger mix onto your lubbed-up parchment paper. Press down with fork gently to desired shape & thickness of burger. These amazing meatless burgers will not leak or grow or expand or nothin’ while they bake. So the shape you put the pile of creamy mix in, is what youre going to get at the end of the recipe.
Bake for 10-15 minutes [depending on the thickness of your pattie making] on one side. Flip. Bake for another 10-15 minutes.
Serve how you choose, and OH MAN enjoy this seriously dynamite Burger Pattie!
LOVE NOTE: Save the other half of the 19oz chickpeas in the refrigerator to sprinkle on salad, oatmeal, or to toss in a bowl of vegetables + EVOO for a quick-I’m-too-busy-being-successful, successful meal!