VEGGIE BURGERS

Ingredients

• 1 head of cauliflower, broken into large florets
• 1 tbsp canola oil
• 1 can chickpeas (19 oz/540 mL), rinsed and drained
• 1 tbsp extra-virgin olive oil
• 1 cup chana flour
• 1 cup shredded carrots
• 1 cup shredded zucchini, squeezed dry
• 1/2 cup chopped green onions
• 1/2 cup slivered almonds, toasted and chopped
• 1/4 cup chopped fresh parsley
• 1/4 cup fresh lemon juice
• 2 large eggs
• 2 cloves garlic, finely chopped
• 1 tsp curry powder
• 1/2 tsp salt
• 1/2 tsp freshly ground pepper
• Canola oil*
• 15 whole wheat hamburger buns

Directions

1. Preheat natural gas barbecue on high heat for 10 - 15 minutes.
2. Combine cauliflower and 1 tbsp canola oil. Place cauliflower in a grill wok or on a grill topper and grill, stirring occasionally, until cauliflower is tender and lightly browned, about 10 - 12 minutes. Remove from heat and cool to room temperature.
3. Chop cauliflower into small florets. Measure out 2 1/2 cups; reserve remaining cauliflower for another use.
4. Place chickpeas and olive oil in a food processor; process until smooth. Add 2 1/2 cups cauliflower and process, using an on/off motion, until cauliflower is finely chopped and mixture is combined.
5. Transfer mixture to a bowl. Add chana flour, carrots, zucchini, green onions, almonds, parsley, lemon juice, eggs, garlic, curry powder, salt and pepper; stir to combine. Shape mixture into 15 patties, each about 3 inches in diameter. Cover and refrigerate for 1 hour or up to 4 hours.
6. Brush both sides of patties with additional canola oil. Working in batches, place patties on a grill topper and grill over high heat until browned on both sides and cooked through, about 3 - 4 minutes per side. Serve in buns.