1 cup sweet potatoes
- 1/2 cup cauliflower
- 1/2 cup mushrooms
- 1 cup cooked instant farro or barley
- 1/4 cup chopped cilantro
- 1 cup cooked chickpeas
- 2 tbsp This Little Goat went to India
- 1 tbsp salt
- 1 egg
- 1/2 cup panko breadcrumbs
Steam the sweet potatoes, cauliflower, and mushrooms until tender. Allow them to cool.
In a food processor, combine the steamed vegetables, cooked farro or barley, chopped cilantro, cooked chickpeas, This Little Goat went to India spice, salt, egg, and panko breadcrumbs. Pulse the mixture until well combined, but not a paste.
Form the mixture into round patties, using your buns as a guide. Place the patties in the refrigerator for at least 30 minutes to firm up.
Preheat a griddle over medium-high heat. Spread some oil on the griddle to prevent sticking.
Cook the veggie patties on the heated griddle until the outside is crispy and the inside is heated through, flipping them once to ensure even cooking.
Assemble your burger with your favorite toppings, using the flavorful Indian veggie patty as the base.