Hawaiian Chickpea Veggie Burgers
- 2 tablespoons flax meal + 5 tablespoons water
- Coconut oil or cooking spray
- 1 yellow onion, roughly chopped
- 1 red bell pepper, roughly chopped
- 1 medium carrot, roughly chopped
- 1 jalapeño, seeds removed, finely chopped
- 2 teaspoons garlic, minced
- 2 15-ounce can chickpeas, drained and rinsed
- ¼ cup cilantro
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1 teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon pepper
- ⅛ teaspoon ground cayenne pepper (optional)
- ¾ cup oat flour (ground-up rolled oats)
- 8 thick slices of fresh pineapple
- 12 whole-wheat or gluten-free hamburger buns
- Optional toppings: avocado, greens, BBQ sauce, red onion
- Preheat oven to 375F; lightly grease a baking sheet. In a small bowl, add flax meal and water. Set aside.
- In a skillet over medium heat, warm oil or cooking spray. Add onion, bell pepper, carrot and jalapeño. Cook for 5-7 minutes, until vegetables begin to soften. Add the garlic; cook for 1 minute.
- To a food processor add the vegetables, chickpeas, cilantro, lemon juice, salt, paprika, cumin, pepper, and cayenne. Pulse until everything is chopped, but don’t form a paste. Add the oat flour; pulse until combined. Stir in the reserved flax meal.
- Form 12 patties and place onto the baking sheet. Bake for 20 minutes, flip the burgers, then bake for 20 more minutes.
- While the burgers are baking, grill the pineapple slices in the same skillet over medium heat until lightly charred on each side.
- To make the burgers, add a patty to a bun and top with a pineapple slice and desired toppings.
**These freeze beautifully! You can reheat them in the microwave or oven.