Vegan Pumpkin Chickpea Patties

Crisp, flavorful patties fill bellies and plates with yummy goodness.

I went grocery shopping yesterday and kept saying to myself "don't forget the bread." I walked past the bread aisle every few seconds; making sure that I remembered that no loaf graced my kitchen counter. Since I use a reusable tote, I have to get bread last. Otherwise I get unwanted smushiness.
Well, needless to say, I forgot the bread, but recalled wanting to make some great patties for this beautiful, rain threatening Meatless Monday. 
Today's patty, or veggie burger that is, combines chickpeas and pumpkin with quinoa that makes it all compact and wonderful. Curry powder gives such a delicious flavor and paprika spices things up just a little bit. But it's the flour (you know the main ingredient in bread!) that makes it delicately crunchy perfection.
I should have actually attempted to bake fresh bread, but opted for a simple salad. I figured who needs croutons when you can make these irresistible patties?

Vegan Pumpkin Chickpea Patties Ingredients and Preparation

1 cup quinoa, cooked
1 15 oz can chickpeas, drained
1 1/2 cup pumpkin puree
3 tablespoon nutritional yeast
2 tablespoon coconut oil
2 teaspoon curry powder
1 teaspoon salt
1 teaspoon minced garlic
1/2 teaspoon black pepper
1/4 teaspoon paprika
3 tablespoon flour

Combine all ingredients together. You can choose to puree this, but I preferred the large chickpeas presence.
Heat a skillet with oil.
Make four rounded patties and gently place one in the skillet.

Fry each side for about 5-7 minutes or until a nice brown sear happens. Repeat with remaining three.

Enjoy inside a bun or with spinach & a side of fruit.