Instructions:
Prepare the flax egg by mixing flaxseed and water in a small bowl. Let sit for 5 minutes to thicken.
In a food processor, combine chickpeas, oats, maple syrup, olive oil, smoked paprika, garlic powder, onion powder, salt, pepper, and soy sauce (if using).
Pulse until the mixture holds together but still has some texture—avoid over-blending.
Add the flax egg and pulse a few more times to incorporate.
Form the mixture into 4–6 patties.
Heat a non-stick skillet over medium heat. Lightly oil the surface and cook patties for 4–5 minutes per side until golden and crispy.
Serve warm or allow to cool for meal prep.
Serving and Storage Tips:
Serve on buns with avocado and arugula, or as part of a grain bowl.
Store in an airtight container in the fridge for up to 5 days.
Freeze patties between parchment paper for up to 2 months.
Variations:
Add 1/4 cup finely chopped red onion or fresh herbs for a flavor twist.
Swap maple syrup for agave nectar for a different sweet note.
Use black beans instead of chickpeas for a bolder taste.
FAQs:
Can I bake these instead of frying?
Yes! Bake at 375°F (190°C) for 20–25 minutes, flipping halfway through.
Are these gluten-free?
Use certified gluten-free oats and tamari instead of soy sauce to make this recipe gluten-free.
Can I make the mixture ahead of time?
Absolutely. Store the uncooked mixture in the fridge for up to 24 hours before shaping and cooking.
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