1 can chickpeas, drained, pat dry 1 can pinto beans, drained, pat dry 2 tbsp flax meal + 1/4 cup water, mixed in a small bowl 1 cup gluten free oats 1 cup cashews ( sub gluten free bread crumbs) 1.5 tbsp smoked paprika 3/4tsp sea salt 3/4 tsp pepper 1/2 large red onion, diced 1/2 cup vegan feta, crumbled 1/3 cup dill, de stemmed and rough chopped 1/4 cup kalamata olives, chopped 1 large jalapeno, de-seeded and diced 2 tbsp lemon juice
Preheat your oven to 350F. Line a baking sheet with parchment paper.
Drain and rinse your chickpeas and pinto beans in a mesh strainer. Pat dry and set aside to ensure dry when used.
Mix your flaxmeal and water in a small bowl, set aside.
In a large food processor add your gluten free oats. Process on high until oat flour forms.
Now add in your cashews, smoked paprika, sea salt, and pepper. Process on high until all resembles a flour.
In a large bowl add your diced onion, feta, dill, kalamata olives and jalapeno. Mix well.
Add in your dry mix and add in your lemon juice and flax egg mixture.
Using your hands work dry mix into wet until a dough forms. Mix thoroughly.
Place dough into refrigerator for 30 minutes.
Remove from refrigerator and begin to make patties with your hands. Place each patty onto the parchment paper.
Bake your patties for twenty minutes, then flip for another fifteen.
Allow your patties to cool for another fifteen minutes to hold their shape.
Grab your bun, your toppings, and enjoy the most delicious burger!