• 2 tbsp coconut oil
• ½ onion, chopped
• 1 garlic clove, crushed
• 400g chickpeas, drained
• ½ courgette
• 2 tbsp Unsweetened Almond Breeze Almond Milk
• 50g oats
• ½ tsp turmeric
• Salt and pepper

1. Heat 1 tbsp of coconut oil in a non-stick frying pan over medium heat.
2. Sauté onion and garlic until soft.
3. Add chickpeas, courgette, Almond Breeze Almond Milk, oats, turmeric and salt and pepper to a blender.
4. Pulse until ingredients are combined, but not completely smooth.
5. Add in onion and garlic.
6. Divide mixture into six palm-sized burgers and place on a tray.
7. Refrigerate for 30 minutes.
8. Pre-heat oven to 180 degrees C.
9. Heat the remaining coconut oil in a non-stick frying pan and cook burgers for 5-10 minutes.
10. Place burgers on a baking tray and bake for 25 minutes.

Serve with your favourite burger fillings!