Cook the quinoa, drain well then cool.
Crush the chick peas in a blender or a food processor and place into a large mixing bowl.
Fine dice the onion, grate the garlic cloves, rough chop the parsley leaves and cilantro leaves.
Add the ground flaxseeds, ¼ cup of flaxseed oil, onion, cooled quinoa, garlic, parsley, cilantro, baking powder, chili flakes, cumin and salt to the crushed chick peas and mix together.
Add the chick pea flour and mix by hand until all the ingredients are well blended.
Shape into burger patties.
Pan fry in some more flaxseed oil till golden brown on both sides.
Serve with lettuce, tomatoes, buns, cheese and other desired burger fixings.
Serving Size 116g
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Cook the quinoa, drain well then cool.
Crush the chick peas in a blender or a food processor and place into a large mixing bowl.
Fine dice the onion, grate the garlic cloves, rough chop the parsley leaves and cilantro leaves.
Add the ground flaxseeds, ¼ cup of flaxseed oil, onion, cooled quinoa, garlic, parsley, cilantro, baking powder, chili flakes, cumin and salt to the crushed chick peas and mix together.
Add the chick pea flour and mix by hand until all the ingredients are well blended.
Shape into burger patties.
Pan fry in some more flaxseed oil till golden brown on both sides.
Serve with lettuce, tomatoes, buns, cheese and other desired burger fixings.