Servings 6 servings
- ½ c garbanzo beans, soaked overnight
- 1 ½ c water
- 1 medium shallot or small onion
- 4 cloves garlic
- 1 t turmeric powder
- ¼ t red pepper flakes
- 2 medium carrots
- ½ c shredded beet
- ¾ c oat flour (You can pulse oats in the food processor or purchase the flour.)
- ¾ T salt
- 1 t lemon pepper
- ¼ c sunflower seeds
- Decant water from garbanzo beans, wash and add to pressure cooker with water. Pressure cook for 10 min. Decant the water and set it aside.
- Roughly chop onion or shallot and place in a food processor. Fine chop garlic and let sit for 10 min.
- Cut carrot into thirds and place in a food processor with a chopping blade. Pulse till evenly chopped. Add the remaining ingredients except for oat flour and sunflower seeds. Add oat flour a little at a time till the mixture begins to come together. Now pour it into a large bowl and add sunflower seeds and enough oat flour till you can form patties that hold together. Add water or more oat flour to achieve this.
- Heat a flat-surfaced pan on medium heat and add a tablespoon of olive oil, or coconut oil, or ghee till just melted. Spread on the pan. Drop patties on the melted oil and press down gently with a spatula. Let them cook for 5 to 6 minutes or until slightly browned. Flip them over and repeat.
- The veggie burgers can be stored in the freezer (each separated by wax paper to prevent sticking and placed in a glass storage container) as a sandwich or burger filling and can also be used as a source of plant protein in a salad.