Instructions chickpea and zucchini veggie burgers

• Peanut butter is included in this recipe. If you are allergic to peanuts, you can replace the ingredient with sunflower seed butter. Find my recipe how to prepare it here: Sun butter – sunflower seeds homemade butter.
• Pour the oat flakes in a mixer with blade attachment. Add drained and rinsed chickpeas and grated zucchini on a grater with large holes. Turn on the mixer and blend briefly just to chop the chickpeas.
  
• Add apple cider vinegar, peanut butter, olive oil and tomato paste. Then add the powdered cumin, smoked paprika, salt and pepper. Turno on the mixer and blend everything. The consistency you are interested in is not too smooth but with the visible pieces of chickpeas and oat flakes.
  
• Divide the mixture into 6 portions and create large balls, then press them lightly to create burgers about 2 cm high.
  
• Heat some olive oil in a non-stick pan and cook the burgers (a few at a time) for about 3 minutes on each side. Turn them over a couple of times and continue cooking for another couple of minutes per side, being careful not to burn them.
• Cut your burger buns in half and toast them in a toster for a couple of minutes or under the grill of your oven. First add arugula then your cooked burgers and cheese of your choice. Add a generous spoonful of caramelized onions.