Falafel Burgers

3/4 cup old fashioned rolled oats

6 cups (loosely packed) fresh parsley leaves

3 cloves garlic, roughly chopped

zest from 4 lemons (3 will be used for juice)

1 1/2 tsp. Kosher salt

½ tsp. Black pepper

¼ tsp. Cayenne pepper

3 tsp. Cumin

3 cans (15 oz. each) chickpeas (reserve liquid)

3 lemons, juiced

1. Preheat oven to 400 degrees
2. Line baking sheet with parchment and spray with baking spray (or use silpat)
3. Drain chickpeas, reserving the liquid.
4. Process oats in food processor until powdery.
5. Add parsley through cumin; pulse until roughly chopped.  Add chickpeas, lemon juice and enough reserved chickpea liquid to make the mixture moist enough to make into patties.  Pulse until the chickpeas are finely ground.
6. Form into patties on the prepared baking sheet.
7. Bake 20 minutes, flipping after 10.
8. Serve with desired toppings

• Creamy yogurt/cucumber sauce 
• 1 cup plain yogurt, ½ seeded/peeled cucumber (finely diced), minced garlic clove, lemon zest
• Sour Cream and "Mural of Flavor" spice from Penzy's to 
• Avocado and tomato