1 can chickpeas, drained, well-rinsed and mashed
1/2 red onion, finely diced
1 small zucchini, grated
3 tbsp finely chopped cilantro
3 tbsp red wine vinegar
1 tbsp sriracha sauce
2 tbsp natural peanut butter
1 tsp cumin
1 tsp garlic powder
2 tsp black pepper
1/2 tsp sea salt
1 cup quick oats (gluten-free if needed)
2 tbsp extra virgin olive oil
After draining and rinsing the chickpeas, place them in a bowl and mash them with a fork.
Add all the other ingredients to the bowl.
Use your hands to mix very well.
Form into 6-8 patties.
Cook on the BBQ around 400 F for approximately 10 minutes each side.
You can also fry these in a pan with some oil for 3-5 minutes a side.