Smoky Vegan Chickpea Burgers

Step 1

Preheat the oven to 400 degrees F (204 C), and line a baking sheet with a parchment paper or a silicone mat. Also, preheat a saute pan over medium heat.

Step 2

Add oil to the saute pan, if using. Once hot, saute the onion until translucent, about 5 minutes. If cooking without oil, add a small splash of water to the pan only if needed. Add the garlic, and cook for another 1 to 2 minutes, stirring frequently. Add the chile powder, cumin, paprika, and black pepper to the pan. Stir constantly, and cook for about 30 seconds. Remove pan from heat, and set aside.

Step 3

Add walnuts to the bowl of a food processor. Pulse 7 or 8 times or until coarsely chopped. Add the chickpeas, onion mixture, salt, nutritional yeast, flour, red pepper, tamari, and liquid smoke. Process until well mixed but not smooth/pureed. It's okay to have some larger pieces of chickpea and walnut for texture.

Step 4

Remove the blade from the bowl of the food processor, and fold in the green onion and corn. Scoop up 1/2 cup of the mixture per burger (you should get 5 patties, each about 3 1/2 inches in diameter). Use your hands to form them into patties. Place on the prepared baking sheet.

Step 5

Bake for 28 to 30 minutes, flipping the patties at the 15-minute mark. The chickpea burgers are done when both sides are golden. Serve with avocado or guacamole and a squeeze of lime.