Ingredients
1 large red onion, thinly sliced1/4 cup fat-free red wine vinaigrette2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained1/3 cup chopped walnuts1/4 cup toasted wheat germ or dry bread crumbs1/4 cup packed fresh parsley sprigs2 large eggs1 teaspoon curry powder1/2 teaspoon pepperCooking spray1/3 cup fat-free mayonnaise2 teaspoons Dijon mustard6 sesame seed hamburger buns, split and toasted6 lettuce leaves3 tablespoons thinly sliced fresh basil leaves
Preparation
Preheat air fryer to 375°. In a small bowl, mix onion and vinaigrette; set aside. Place chickpeas, walnuts, wheat germ and parsley in a food processor; pulse until blended. Add eggs, curry and pepper; process until smooth.
Shape into 6 patties. In batches, place patties in a single layer on greased tray in air-fryer basket, spray with cooking spray. Cook until a thermometer reads 160°, 8-10 minutes, flipping halfway through.
In a small bowl, mix mayonnaise and mustard; spread over cut sides of buns. Serve patties on buns with lettuce, basil and onion mixture.
