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Prep Time: 12 Minutes Cook Time: 21 Minutes |
Ready In: 33 Minutes Servings: 4 |
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So good! Even my non vegan hubby loves them. I serve them on a bun with mustard, a tomato slice and and a lettuce leaf. Sometimes I make a dip with soy yogurt, cucumbers, and fresh dip without a bun. This could be made with a food processor but I prefer to make it by hand. An ancient sage claims people who consume food grown and made with love, grow love in their hearts Ingredients:
1/2 cup diced onion |
1 cup carrot |
1 (15 ounce) can garbanzo beans, drained and rinsed |
1 cup parsley |
2 cups dry breadcrumbs |
Directions:
1. Preheat oven to 425 degrees.
2. Prepare a cookie sheet by lining with parchment paper. Lightly spray with olive oil or canola oil.
3. Add 2 tablespoon water to onion and microwave on high until soft ( 30 seconds in my microwave). Drain any remaining water off onion.
4. Finely dice fresh carrot.
5. Finely dice fresh parsley removing all stems.
6. Mix all ingredients with mixer or in food processor until you can form a hamburger like patty. If you need to add more bread crumbs (this usually means you mixed or processed it too long).
7. Form into six to eight patties.
8. Lightly spray each patty until on both sides with olive or canola spray and place on cookie sheet.
9. Flip patties after twelve minutes. Bake on opposite side nine minutes. I like mine to be lightly brown and crisp.
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