Whip It Up Wednesday {Spicy Chickpea & Veggie Burgers}

Back during my Daniel Fast I ventured into the wide world of vegan living which, admittedly, wasn't the worst thing ever as long as I planned ahead and left little room for slipping up. I whipped up these veggie burgers and shared about them on Instagram, which resulted in quite a few requests for the recipe. And I promised I'd share it in the coming week--except that never happened.

So, better late then never! These Spicy Chickpea & Veggie Burgers are full of yummy veggies, protein, and (my favorite) spice. These are great on their own, as a salad topper using some fresh salsa and guac as your dressing, or even as a vegan taco filling (just don't shape them into patties and cook the mixture in a skillet to brown and crisp it up a little--yum!).

This recipe makes a LOT of little veggie burger patties. I was able to portion and freeze extras!

Ingredients:
2 cans chickpeas, rinsed, drained & mashed (leave some chickpeas whole for texture)
1/2 cup diced red onion
1/2 diced red & green peppers
1/3 cup frozen corn, thawed
2 zucchini, grated
1 1/2 cup old fashioned oats
3 tbsp. chopped cilantro
2 tsp. cumin
2 tsp. chipotle chili powder
3 tbsp. olive oil
1/2 jalapeno, finely diced (optional)

Instructions:
Combine all ingredients well in a bowl, mixing with hands (beware if you are using jalepeno in this recipe as the oils from the pepper will stay on your hands and if you touch your eyes--NOT FUN).

Form mixture into patties 2-3 inches across and about 1/2 inch high. Place in refrigerator for up to an hour to set.

Heat olive oil in pan over medium high heat. Once the oil is hot, add patties into pan. Cook 2-3 minutes on each side, until browned and crisped up. Set on paper towel to drain off any extra oil.

Note: to make as a taco filling, do not shape into patties--just pour the mixture into the skillet and cook until hot and the mixture is browned up a bit.