Drain and rinse canned or cooked chickpeas.

You can either pulse the chickpeas, vegetables and parsley in a food processor, or mash the chickpeas and stir in the grated/chopped veggies if you don’t have a food processor. A blender won’t work because it needs liquid to puree.

Whisk together the nut/seed butter and lemon juice or vinegar, and stir in the spices. Pour this into the burger mixture, and stir well (or pulse the food processor) to combine it. You may want to add more of either for stickiness and texture. Add salt to taste.

Form the mix into burger shapes. Lay them on a baking sheet (ideally lined with parchment paper so they don’t stick), and bake for 30-40 minutes at 300-350 degrees F.

You can also fry the burgers to cook them more quickly. Add a bit of oil to the pan and cook about 10 minutes on the first side. Flip, and cook another 5-7 minutes.