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, recover the chickpeas with more boiling water and stir in 2 more TBL lemon juice. Leave on the counter for another 12 hours. Drain and rinse chickpeas.
The chickpeas are traditionally soaked in this manner to eliminate anti-nutrients that cause digestive distress and maximize absorption of the nutrients in the chickpeas.
* If using sprouted chickpeas, proceed directly to the step below.
Process chickpeas in batches depending on the size of your food processor with the remaining ingredients until a coarse paste is formed that holds together.
Cover and refrigerate chickpea paste for at least 1 hour.
After refrigerating, form chickpea paste into patties and saute in coconut oil or avocado oil until lightly browned on both sides.
Serve on a sourdough bun with sliced tomatoes, cucumbers, avocado and homemade sauces of choice.