Garlic + Basil Chickpea Veggie Burgers with Creamy Avocado Pesto

1.	In the bowl of a food processor, add in chickpeas, garlic, basil, lemon juice, cumin, cayenne pepper, turmeric and salt and pepper and process until coarsely chopped but not completely liquid-like.
2.	Transfer to bowl and fold in egg, onion and breadcrumbs. You can also add in 1/2 cup of diced bell pepper or shredded carrots if you'd like. Mold into four patties, add more breadcrumb if the patties are too wet. I found that 1/2 cup was perfect for me, but it may be different for you.
3.	Place patties on a baking sheet lined with wax paper, cover with plastic wrap and refrigerate for 20 minutes or up to 2 hours.
4.	Next make your pesto by adding all of the pesto ingredients besides the water to the bowl of a food processor. Process a few times the slowly add in water until pesto reaches a thick but spreadable consistency. Transfer to a container and refrigerate for optimal storage. You can find the pesto recipe here.
5.	Heat oil in large skillet over medium high heat. Add patties and cook for 4-5 minutes on each side or until golden brown.
6.	Serve on a bun or in a lettuce wrap and add two tablespoons of pesto on top. I also suggest topping yours with avocado, onion and spinach if you'd like! Makes 4 patties.

	1 (15 oz) can chickpeas, rinsed and drained
	2 cloves garlic
	8 large basil leaves, chopped
	1 tablespoon fresh lemon juice
	1 teaspoon ground cumin
	1/8 teaspoon cayenne pepper, if you like a tiny bit of heat
	1/8 teaspoon turmeric
	1/4 teaspoon sea salt
	freshly ground black pepper
	1 egg, slightly beaten
	1/4 cup diced red onion
	1/2 cup whole wheat breadcrumbs, plus more if needed (see notes below recipe for alternatives)
	Optional: 1/4 cup diced bell pepper or shredded carrot
	1 teaspoon olive oil, for cooking the burgers
	1/2 cup Avocado Basil Pesto
	Toppings: Sliced Avocado, spinach, sliced tomato, red onion
	Whole grain or gluten free buns or lettuce wraps