Here is her recipe, copied from when she posted it here:
- 1.5 cups cooked chickpeas
- 1/2 cup regular oats
- 10 baby carrots or 2 carrots
- 1 tbsp coconut oil (or oil of your choice), melted
- 1.5 tsp Arvinda’s Curry Masala (or other good quality curry powder)
- 1/2 tsp Paprika
- 1/4 tsp Tumeric
- 1/4-1/2 tsp sea salt, to taste
- 1/4 tsp freshly ground black pepper
- 1 tsp Parsley flakes (optional)
- 3 tbsp sunflower seeds
- 1/4 cup pepitas (pumpkin seeds)
Directions: Preheat oven to 375F. Grease a baking sheet or line with parchment paper and set aside. In a food processor, process the oats, carrots, and all the spices/seasonings (sea salt, black pepper, curry masala, paprika, tumeric, optional parsley) for 30 seconds or until somewhat smooth. Now add in the chickpeas at 1/2 cup increments and coconut oil (melted), stopping to scrape down the bowl as necessary. [My food processor was quite cantankerous during this process (it didn’t process the chickpeas well, but that may have been because I doubled the recipe and I had too much in my bowl!)]. Once the chickpeas are mostly processed and smooth, take the mixture and place in a medium sized bowl. Stir in the sunflower seeds and pepita seeds. Wet your hands and shape patties or balls. Makes about 6-8 patties depending on how big you want them. Note: You can also pre-bake these for about 20 minutes and them pop them on the BBQ to finish them off!
Here's my process, in pictures.
These burger babies are FANTASTIC. I used mine as a crouton (of sorts) on my salad for dinner.... HOLY YUM.