• Pre-heat oven to 400 degrees
• Mix ground flax with water in a mug and set it aside for later to give it a chance to thicken and form a gel. This is our binding agent and egg replacer.
  3 tablespoon ground flax seeds mixed with 5 tablespoons of water

Prepare quinoa

• Rinse quinoa in a fine mesh strainer. This is important and will prevent quinoa from tasting bitter. Place it in a pressure cooker with the vegetable broth. Cook on high pressure for 1 minute then let it slow release for 12 minutes.
  1 cup dry quinoa, 1¾ cup vegetable broth
• If cooking the quinoa on the stove use 2 cups of vegetable broth. Bring it to a boil, turn down heat to a simmer. Simmer with the lid on for 10-15 minutes. Remove from heat, but keep the lid on. Let it sit for another 15 minutes, then fluff with a fork.

Prep the vegetables

• Shred carrots, chop onions and garlic and cilantro.
• In a sauté pan add the oil. Add the onions and sauté on medium heat for 2 minutes or until they become translucent. Add the curry powder, garlic and shredded carrots and sauté for another minute. When done, transfer this mixture to a large mixing bowl.
  1 tablespoon oil, ½ red onion, 3 cloves garlic, 1 medium carrot, 2 tablespoon curry powder

Mix

• Add the drained and rinsed chickpeas to the mixing bowl with the sautéed ingredients. Mash the chickpeas with a potato masher or the back of a fork.
  15 oz can of chickpeas
• Once quinoa is done cooking, add it to the mixing bowl with the chickpeas and sautéed veggies. Add 1-2 tablespoon of water to help the flour bind better. Add the rest of the ingredients and mix well with a wooden spoon - be careful as the quinoa will be hot!
  ½ cup oat flour or regular flour, 1 teaspoon garlic powder, 1 teaspoon salt, ½ cup frozen peas, 1 tablespoon water, ½ cup chopped fresh cilantro, 2 tablespoons water

Baking instructions

• Form into 2"- 3" patties - this should make about 9. Put on oiled or lined baking sheet. Bake for 20 minutes. Flip the burgers and bake for another 10 minutes.
• Serve on romaine leaves with relish, red onion, vegan mayo (or avocado) and ketchup! Toppings are important and I highly recommend vegan mayo to add some creaminess.

Air frying instructions

• Form into 2"- 3" patties - this should make about 9. Air fry at 400 degrees for about 15 minutes, flip them then air fry for another 5-10 minutes or until they're crispy.
• Serve on romaine leaves with relish, red onion, vegan mayo (or avocado) and ketchup! Toppings are important and I highly recommend vegan mayo to add some creaminess.