Homemade veggie burgers that actually taste good and are made traditionally with no soy or MSG that can serve as a budget friendly replacement for meat on a regular basis.
Place dried chickpeas in a large pot and cover with boiling water. Stir in lemon juice, cover and leave on the counter for 12 hours or overnight. Drain, cover the chickpeas with more boiling water, and stir in 2 more Tbsp lemon juice. Leave on the counter for another 12 hours. Drain and rinse chickpeas.
Process soaked chickpeas in batches depending on the size of your food processor with the beaten egg, onion, parsley, garlic, and spices until a coarse paste is formed that holds together.
Cover and refrigerate chickpea paste for at least 1 hour.
Serve veggie burgers on sourdough buns with sliced tomatoes, cucumbers, avocado, and homemade sauces of choice.