Yields: 6 burgers

Ingredients

2 cups chick peas, cooked and drained

¾ cup chick pea flour

¼ cup quinoa

¼ cup Alligga ground flaxseeds

¼ cup Alligga Flaxseed Cooking Oil

1 small red onion

2 cloves garlic

½ cup Italian parsley leaves

½ cup cilantro leaves (optional)

2 tsp baking powder

¼ tsp chili flakes

½ tsp cumin

1 Tbsp salt, or to taste

Alligga Flaxseed Cooking Oil (for pan frying)

Directions

1. Cook the quinoa, drain well then cool
2. Crush the chick peas in a blender or a food processor and place into a large mixing bowl
3. Fine dice the onion, grate the garlic cloves, rough chop the parsley leaves and cilantro leaves
4. 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
5. Add the chick pea flour and mix by hand until all the ingredients are well blended
6. Shape into burger patties
7. Pan fry in the flaxseed oil till golden brown on both sides
8. Serve with lettuce, tomatoes, buns, cheese and other desired burger fixings

Recipe compliments of BG Health Group (Alligga).