2 (15-oz) cans chickpeas, drained and rinsed
4 large eggs
1 medium apple, diced (I used golden delicious)
10-12 baby carrots (about 1/2 cup, grated)
1/2 tablespoon red curry powder
1/2 teaspoon fine-grain sea salt
1 cup alfalfa sprouts
1/3 cup chopped fresh cilantro
1 onion, chopped
1/2 teaspoon grated ginger
1/2 cup whole-grain bread crumbs
1/2 cup ground flax seed
1 tablespoon extra-virgin olive oil or cooking spray

Pulse the carrots in a food processor until finely grated. Add in the chickpeas, eggs, salt, and curry powder. Puree until the mixture is the consistency of a slightly chunky hummus. You don't want a smooth batter. Add the alfalfa sprouts, apple, and cilantro, and pulse a few more times just to combine. Pour into a mixing bowl and stir in the onion and ginger. Stir in the breadcrumbs and flax, and let sit for a couple of minutes so the crumbs can absorb some of the moisture.

Form the burger mixture into patties, and place on a parchment-lined baking sheet. I use an ice cream scoop for this to get around 15-18 small burgers. You can either freeze the patties (which is what I do, so I can have them whenever the mood strikes), or heat up that last tablespoon of oil in a skillet, and cook for a few minutes on each side, until nicely browned and heated through.

Slather with your favorite hummus, and sandwich between you grain of choice. Or try what a lot of others have recommended, and use the burgers as the bun, filling the inside with salad bar ingredients.