INGREDIENTS

1/2 cup pecans, toasted

1 19 oz can of chickpeas, rinsed and drained

3 tbsp olive oil

1 clove garlic

1 egg

1/4 cup bread crumbs

1 cup chopped green onions

1/2 cup finely chopped fresh parsley

1 tsp dried rosemary

1 tbsp lemon zest

1 tsp Worcestershire sauce

2 drops hot sauce

1/4 tsp salt

1/4 tsp ground black pepper

2 tbsp canola oil

8 whole wheat buns

INSTRUCTIONS 

1. In a skillet, toast pecans until lightly browned, about 3 to 4 minutes. Let cool
2. In a food processor, puree pecans, chickpeas, olive oil, garlic, and egg until smooth. Transfer to a large bowl and stir in breadcrumbs
3. Add green onions, parsley, rosemary, lemon zest, Worcestershire sauce, hot sauce, salt and pepper. Stir to combine
4. Form into 8 patties. Brush patties with canola oil and grill on a barbeque. Or sauté in canola oil in a skillet over medium heat
5. Serve patties on buns, top with your choice of condiments.

Recipe Notes: 1 (19 oz/540 mL) can chickpeas, rinsed and drained equals 2 cups (500 mL) cooked chickpeas

Recipe by Pulses