Blend together the cleaned red bell pepper, drained chickpeas, nutritional yeast (it's a flavor enhancer, not a leavening agent!), flaxseeds, salt, and sweet paprika. Once you have the mixture, pour it into a bowl and add enough breadcrumbs to form dense burgers that won't break apart (I used 2 heaping tablespoons!). Once shaped to your liking, coat them in breadcrumbs on all sides.

As you form them, to your preferred size, place them on parchment paper on a baking sheet while the oven preheats. Once done, drizzle a little extra virgin olive oil on top and bake at 355°F (180°C) for 15-20 minutes, depending on your oven's heat. You can also pan-fry them in a bit of oil or cook them in an air fryer (I don't know the time for this, as I don't have one!). Once cooked, do the 'toothpick test' as always, remove them from the oven, and let them cool slightly.

Then you can plate them and enjoy in many ways. I enjoyed them with a simple 'vegan mayonnaise' and various sautéed vegetables.

A #vegan dish that, once you taste it, you'll make again. The combination of bell pepper and chickpeas is a unique dish... a delicious recipe! Until the next 👩‍🍳 recipe!