Amazing Chickpea Veggie Burger Patties

Rinse and drain the chickpeas if they are canned. From experience, it’s worthwhile ensuring they're completely dry before mashing them to help the patties bind better.

Move the chickpeas to a large bowl and mash them well using a fork or a potato masher until you have a slightly chunky mixture. Try not to over-mash, as a bit of texture makes the patties more interesting.

Add the finely grated carrot, chopped onion, minced garlic, chopped bell pepper, cooked rice or quinoa, cumin powder, fresh parsley, salt and pepper to the mashed chickpeas. Mix everything together until well combined. I would recommend mixing by hand, which helps to bind the ingredients more effectively.

Gradually add the breadcrumbs or oat flour to the mixture and continue mixing. The binder helps to solidify the mixture and prevents the patties from falling apart while cooking.

Shape the mixture into six evenly-sized patties. If the mixture is sticky, wet your hands a little with water to make this process easier. Allow the patties to rest for a few minutes to retain their shape before frying — this is a handy tip I've learned over the years.

Heat some olive oil in a frying pan over medium heat. Carefully place your patties into the pan and cook them for around 4-5 minutes on each side until golden brown. More oil might be needed for this cooking method but it gives a nice crispy texture to the patties.

Serve the patties in a bun with desired toppings or as a side dish with some fresh salad, enjoy!