These tasty protein packed, vegan, dairy-free, egg-free, nut-free, soy-free & gluten-free curry chickpea burger patties will please everyone in the family. Double the recipe to freeze the extras, pack them for work lunches or to put them in your child's school lunch box!
Preheat the oven to 375 degrees F (190 degrees C).
Sauté the chopped onions in a teaspoon of olive oil for 2-3 minutes or until the onion pieces are soft and translucent. For an oil-free recipe, simply put 2 to 4 tablespoons of vegetable broth (or water or chickpea cooking liquid) into a well heated skillet and sauté the onion pieces on medium-high heat. (Sauteeing the chopped onion pieces help to bring out the overall flavor of the patties but you can just use raw chopped onions if you are pressed for time!)
Make the flax egg: simply mix 1 tablespoon of ground flaxseed meal with 3 tablespoons of water in a container. Let sit for 5-10 minutes then whisk it quickly for 1-2 minutes before using.
While the chopped onions are being sautéed, and the flax egg is being prepared, drain and rinse the canned chickpeas well. (To prepare home cooked chickpeas using dried chickpeas, refer to these directions. If you make home cooked chickpeas, you can use some of the bean cooking liquid in this recipe in place of the vegetable broth or water!)
Make 1 cup of oat flour: simply put 2 cups of quick cooking oats or rolled/large flake oats into a blender or food processor and blend it for about 1-2 minutes until a fine oat flour is formed. Measure out 1 level cup of oat flour to use in this recipe.
Place all the ingredients except the oat flour into a food processor or blender. These ingredients would be the drained and rinsed canned (or cooked) chickpeas, cooked onions (or raw chopped onions), flax egg, dried parsley, curry powder, garlic cloves, salt and ground black pepper. Blend or pulse this mixture few times, stopping to scrap down the sides of the food processor or blender, until a well combined mixture is formed and can be molded. This mixture can be a little bit chunky for more texture in the final burger patty if preferred! Don't worry if the mixture is looking a little wet - it will still mold together nicely later with the oat flour added.
Transfer the blended mixture into a separate bowl and add in the 1 cup of oat flour. Mix with a spoon or rubber spatula until well combined.
Divide and roll this mixture up into the size of ping pong balls and place these on a plate.
Flatten these ball shapes to form burger patties (about 2.5 inches in diameter) and coat each patty lightly on both sides with extra oat flour placed into a shallow bowl.
Bake in the oven for 10 minutes on each side (flip the patties over once) so a total of 20 minutes. Remove from the oven and let these patties sit on the baking sheet for about 5-10 minutes before enjoying.
If you do not have a gluten sensitivity and do not want to use oat flour in this recipe, you can just substitute the oat flour with home made or commercial bread crumbs.
You can turn these burger patties into smaller round or flatter disc shaped falafels by simply making these curry chickpea patties smaller in size. Just be aware that the baking time will be shortened slightly given the smaller patty sizes, so watch the oven baking time.