For 4 Person(s)
In a skillet, toast pecans until lightly browned, about 3 to 4 minutes. Let cool.
In a food processor, puree pecans, chickpeas, olive oil, garlic, and egg until smooth. Transfer to a large bowl and stir in breadcrumbs.
Add green onions, parsley, rosemary, lemon zest, Worcestershire sauce, hot sauce, salt and pepper. Stir to combine.
Form into 8 patties. Brush patties with canola oil and grill on a barbeque. Or sauté in canola oil in a skillet over medium heat.
Serve patties on buns, top with your choice of condiments.
1 (19 oz/540 mL) can chickpeas, rinsed and drained equals 2 cups (500 mL) cooked chickpeas.