15oz can chickpeas, rinsed and drained
1/2 onion, finely chopped
2 cloves garlic, quartered
1/2 cup packed lettuce, shredded
5 whole chipotles, packed in sauce, drained
1 tsp paprika
1 tsp oregano
1 tsp cumin
1 tsp sea salt
1/2 cup unbleached flour
1 tbsp apple cider vinegar
1/2 tbsp canola oil
Preheat oven to 350 degrees F. Place all ingredients in a food processor and blend until combined. In a clean, nonstick 24-cup mini muffin pan, use a cookie scoop or tablespoon to drop patties into pan. Bake for 15 minutes and let cool slightly before removing from pan.
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