These protein packed, vegan, egg-free & dairy-free curry chickpea burger patties will please everyone in the family. Bring the leftovers to work or pack into your child's school lunch box!
Saute the chopped onions in the tablespoon of olive oil until caramelized (this helps to bring out the overall flavor of the patties but you can just use raw chopped onions if you're pressed for time!)
While the chopped onions are being sauteed, and the flax egg is being prepared, drain and rinse the canned chickpeas well.
Place the drained and rinsed chickpeas, ¼ cup panko/regular bread crumbs, caramelized onions (or raw chopped onions and olive oil), flax egg, parsley, curry powder, chopped garlic or garlic powder, lemon juice, onion and black pepper in a food processor or blender. Pulse a few times, stopping to scrap down the sides of the food processor, until the mixture thickens and can be molded. Don't worry if the mixture is looking a little dry - it will still mold together nicely.
Divide and roll the mixture up into the size of ping pong balls and place these on a plate.
Form the mixture into patties (about 2.5 inches in diameter each), then dip each patty into a shallow bowl containing bread crumbs. Turn the patty to coat both sides with bread crumbs then and place the coated patties on a baking sheet.
Bake in the oven for 12-15 minutes on each side (flip the patties over once). Remove from the oven and let sit on the baking sheet for about 10 minutes before enjoying.