2 cups of the quinoa mixture from quinoa-stuffed zucchini
1/2 small carrot, shredded
1/2 medium zucchini, shredded
1 green onion, sliced
a 15.5-ounce can of chickpeas (garbanzo beans), rinsed and drained
olive oil for misting
1.) Combine ingredients through the eggs, and beat with a wire whisk.
2.) Put half of that mixture into a food processor with the chickpeas and process until smooth. (I only process half because I like to see colorful bits of veggies in my burgers, but you can process all of it if you prefer.)
3.) Stir those mixtures together.
4.) Mist olive oil generously into a non-stick pan over medium-high heat.
5.) Make patties by hand just before putting into pan -- they will be sticky and wet -- and fry for three to four minutes per side.
Serve with a side of tahini sauce, yogurt or a sweet dip.