Edamame Burger

• 2 cup shelled and frozen edamame
• 1 15-ounce can chickpeas
• 8 ounce mushrooms, sliced
• 1/2 cup raw cashews, finely ground
• 1/2 cup nutritional yeast
• 4 cloves garlic
• 1/2 teaspoon ground cumin
• 1 teaspoon soy sauce
• salt and pepper, to taste
• 3 1/2 cup chickpea flour
• oil, for frying

1. Place the frozen edamame and can of chickpeas, including the liquid, in a saucepan and warm through, until the edamame have defrosted.
2. Combine the edamame, chickpeas and liquid, mushrooms, cashew, yeast, garlic, cumin, soy sauce, salt, and pepper in a food processor, and process until smooth. Pour into a large bowl.
3. Slowly add the flour, stirring to combine, until a thicker consistency is formed. Depending on the moisture of your mixture you may just need a little flour, or you may need all of it.
4. Place the entire bowl in your refrigerator for 20-30 minutes to make it easier to handle. Form into 16 patties.
5. Heat oil in a sauté pan and fry the patties for 4-5 minutes, until golden brown on both sides.