1 can chickpeas (garbanzo beans), drained and rinsed
1/2 cup almond flour or ground almonds
1/2 cup ground chia or flax (or mixture of both)
1/2 cup carrots, grated
1/4 cup red onion, diced
1/4 cup fresh basil, chopped
1 tsp ground cayenne or dried red hot chili flakes
2 tbsp extra virgin olive oil
Toss all ingredients into a food processor and blend into a paste. They will be sticky, which is exactly how you want them.
Heat your grill to medium or feel free to pan sear them in 1 tbsp coconut oil on the stove top. If you're using a grill with a lid, they take about 5-6 minutes to grill.
Plate them with a beautiful leafy green salad alongside some ripe avocado. Top with green onion and drizzle with organic cold-pressed olive oil and balsamic. You could also roll these into little balls and have them like baked falafel.
Makes 8 small patties. Try to get BPA-free Canned Chickpeas (if possible). If you only have whole almonds on hand, use a food processor to grind them up.