SNEAKY CHICKPEA BURGER

Makes 7-8 patties
1 cup carrot, sliced
1/2 cup chopped red bell pepper
1 medium clove garlic
2 cans (14 oz) chickpeas, rinsed and drained
1/2 cup nutritional yeast
1 tbsp tomato paste or ketchup
1 tbsp tahini (optional)
1 tsp fresh rosemary leaves or 1/4 cup fresh basil leaves
1 tsp sea salt 
1/2 tsp Dijon mustard
fresh pepper to taste (optional)
1 tsp red wine vinegar
1 cup rolled oats
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1. In a food processor, process the carrots, bell pepper, and garlic, until crumbly and broken down.
2. Add the chickpeas, nutritional yeast, tomato paste, tahini, rosemary, sea salt, dijon mustard, pepper, and vinegar and process through. Stop the processor a few times, scrape down the sides, and continue until smooth. Then add the rolled oats and pulse through.
3. Remove mixture and place in the refrigerator for 30 minutes until chilled; makes the burgers easier to shape. After chilling, take out scoops of the mixture and form burgers with your hands. I scoop generously with an ice cream scoop, about 1/3-1/2 cup for each.
4. To cook, place the patties on a nonstick skillet that has been wiped with a touch of oil over medium-high heat. Let cook on one side for 7-8 minutes or until golden brown. Then flip and let cook for another 5-7 minutes on the other side.
5. These patties can also be placed on a baking sheet lined with parchment paper and baked at 400 for about 20 minutes, flipping halfway through. I prefer them cooked in the skillet. Serve on buns with the fixings of your choice!