1 can (19 oz/540 g) chickpeas, drained and rinsed
1 small zucchini, grated
2 slices sandwich bread
1⁄4 cup crunchy peanut or almond butter
1 tbsp vegetable oil, for grilling
4 buns, split
- In a food processor, or with a masher, combine first six ingredients. Pulse until roughly chopped.
- Form the mixture into four patties. Patties can be stored in the refrigerator for up to two days.
- Heat oil in a frying pan on medium, and pan-fry patties for approximately 5 minutes per side, until crisp and brown on the outside and warmed through.
- Place on bottom halves of buns, then divide sauce over top. Add toppings and top of buns and serve.