<p><strong>Ingredients</strong></p> <p>2  540 ml cans chickpeas (drained)<br>4  large eggs<br>1  medium onion, diced<br>1 lemon, zest only<br>½ red pepper, diced<br>½ green pepper, diced<br>1 jalapeno, seeded & diced<br>1 garlic clove, minced<br>1 tablespoon olive oil<br>1 cup bread crumbs<br>1 cup rolled oats<br>1 teaspoon paprika<br>1 teaspoon red pepper flakes<br>1 teaspoon whole cumin seeds<br>1 teaspoon celery salt<br>1 teaspoon black pepper<br>Pinch kosher salt</p> <p> <p><strong>Method</strong></p> <p>Drain chickpeas and add them to a processor with the eggs. Pulse to combine, but not until smooth. Some texture is good.</p> <p>Dice peppers, onions, garlic and jalapenos. Add veggies to skillet along with a few drizzles of olive oil over medium-high heat. Cook until soft, about 4-5 minutes.</p> <p>Add spices to vegetables and cook for another minute until spices are fragrant. Let veggies cool for a minute, then mix in with egg/chickpea mixture.</p> <p>Add lemon zest, oats and bread crumbs to the mixture. Let mixture sit for 15 minutes so the oats and bread crumbs can absorb the liquid.</p> <p>Form into 8-10 patties. If the mixture won't stick together well, add a bit more bread crumbs or oats until it's dry enough to stick.</p> <p>Grill patties on a very hot grill for about 4 minutes a side. Feel free to add cheese and any other toppings you would normally add to a burger.</p> <p><strong>Chef  Tip:</strong> Add other vegetables or grains if desired, like quinoa or fried mushrooms.</p> <p>Makes 8-10 patties</p>