chickpea and mushroom vegan burgers

1 tbsp. flour 1/2 red onion 3 garlic cloves 2 tsp. cayenne 2 tsp. ground cumin 4 oz. organic button mushrooms, stemmed and halved 1.5-2 cups of cooked organic chickpeas 1 bunch fresh flat leaf parsley extra virgin olive oil grey salt and fresh ground black pepper Water

Directions:

Heat the oil in a skillet over medium heat. Add the onion and mushroom. Cook for 5 minutes, then add flour, garlic, cumin and cayenne. Cook until onion has browned. Use water to deglaze pan if desired. In a food processor, place pan mixture, beans, and parsley. Pulse until slightly combined. Continue to pulse while adding oil until moldable. Adjust season with salt and pepper and form patties to your liking.

Preheat the broiler to medium-high. Place patties on a sheet tray and place in oven. Leave under broiler until lightly browned. Flip and repeat on other side. Once browned on both sides, remove from oven and enjoy with all the trimmings.

Recipe inspired by Fabio Viviani

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