Flax & Spelt Chickpea Burgers

When we returned from California, we jammed avocados into every little bit of space we had in our suitcases. We felt like we were bringing gold home. They were freshly picked and ripen so perfectly.

Having all these delectable avocados around has been influencing our cooking habits — almost every meal has an avocado incorporated somehow, and these burgers were inspired by them. They are great on their own, in a panini sandwich or the traditional bun with all your favorite fixings.

Yield: 6 medium sized burgers


1 1/4 cup One Degree Organics Flax & Spelt bread, crumbs, about 2 slices of bread
1 heaping Tbsp One Degree Organics Flax Seeds, ground
1 (15 oz) can organic chickpeas, rinsed and drained
1/4 cup sunflower seeds
5 cloves garlic, crushed
1 medium onion, minced
2 Tbsp olive oil
3/4 tsp salt
1/2 tsp tamari
1 tsp curry seasoning


In a food processor pulse the bread slices into crumbs. Transfer to a small bowl and add the ground flax seeds. Set aside.

Heat oil in a large skillet and add olive oil, garlic and onion. Sauté for 5-10 minutes over medium heat, stirring occasionally until soft and fragrant but not browned.

Combine the rinsed chickpeas and sunflower seeds in the food processor and pulse briefly until roughly chopped. Add the garlic and onion mixture, spices and salt. Pulse to combine.

Transfer to bowl and add bread crumbs and mix until combined. Form into burgers.

Baking Option 1:
Fry burgers with a little olive oil in a large skillet over medium heat. Fry until golden on both sides.

Baking Option 2:
400 degrees F for 10 minutes; flip burgers and bake another 10 minutes or until burgers reach desired brown color.

Baking Option 3:
Bake as directed, and then fry as directed, so you get the firmness from baking and the golden brown from the frying.