Pineapple Coconut Chili Chickpea Burgers

I opened the cabinet the other day and realized that we are chickpea hoarders — so in realizing that, I decided to use the cans of chickpeas we had without any idea what I would be doing with them and what happened was DELICIOUS.


What you’ll need:
Fresh pineapple cut into chunks (how much you use is up to you, we used about a quarter)
3 cans of chickpeas
3 tsp chili oil
5 tbsp chia and flax mix
1/4 cup wheat flour
1/4 bag shredded sweetened coconut

Recipe (makes 6 burgers):
Preheat oven to 350. Heat a deep pan and coat with vegetable oil. Add in cans of chickpeas, once thoroughly heated, add in chunks of pineapple, some coconut (we used a quarter of the bag), and flax and chia blend (we used 5 tbsp) — amounts are really up to your discretion and your preference. Once everything is heated and chickpeas are able to be mashed, add in chili oil and heat for another few minutes. Take this mixture and add it to a blender and blend until chickpeas are smooth. Place in a bowl and put in the fridge or freezer to cool down. Once mixture is cooled, add in 1/2 cup wheat flour, combine. For a thicker consistency and to form an actual burger, more flour might be needed. Coat a baking sheet with some vegetable oil. Form burgers and add some honey on top. Cook for about 10 minutes and once the underside is golden brown, flip the burgers and cook for 10 more.


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