1 (15 ounce) can chickpeas, drained and rinsed
2 tablespoons olive oil, divided
1 yellow onion, finely chopped
1 small jalapeno pepper, seeded and minced
1 tablespoon garam masala
2 cloves garlic, minced
1/2 cup chopped cilantro leaves
4 sesame seed buns
Lettuce and tomato, for serving
Drain the chickpeas and allow them to sit in the colander for at least one hour to fully dry out.
Meanwhile, in a medium-sized saute pan, heat 1 tablespoon of the oil over medium-high heat.
Add the onion and jalapeno pepper and cook until very soft, about 10 minutes.
Add the garam masala and garlic cook until fragrant, about 1 minute.
Add the chickpeas and cilantro and toss to coat.
Remove the mixture from the heat and mash together with a potato masher.
Form the mixture into 4 balls, pressing them together with your palms so they form patties.
In a cast iron skillet, heat the remaining tablespoon of olive oil over medium-high heat.
Carefully place the burger patties in the pan and cook for 10 minutes a side, being careful not to break them apart when flipping them over.
Place the chickpea burgers on the buns and top with lettuce and tomato.
Pro-tip: Add salt and pepper to taste