Quinoa Burgers

So I made these last Friday for Lunch with my nieces. It was so great being able to have some time with them and even better was their response to these burgers. They loved them, and I have to admit so did I.
Here is what you need:
1/2 c. diced onion
3 cloves of garlic
12 ounces of cooked chickpeas, I used canned
1/2 c. quick oats
1/4 c. fresh parsley, minced
1 1/2 c. cooked quinoa
1tsp poultry seasoning
1 tsp paprika
2 tbs Bragg's liquid Amino Acids
2 tbs chickpea flour
1/2 tsp salt
freshly ground black pepper
olive oil for cooking

In a food processor add onion and garlic and pulse until finely chopped. Add the chickpeas and oats and pulse until well mixed. Don't puree the mixture. Place the mixture in a large mixing bowl and add in the quinoa, parsley, poultry seasoning, paprika, chickpea flour and Bragg's Amino Acids. If you don't have chickpea flour, place some dried chickpeas in a coffe grinder and grind to a fine powder. Add salt and pepper. Use your hands to mix the ingredients well and seperate into 6 balls, and press into 3-4 inch patties.

Heat a larg cast-iron skillet, no worries if you don't have cast iron, you can make them in a regular skillet. Lightly coat the skillet with olive oil. Add the burgers to the skillet and cook 5 minutes on both sides. Reduce heat if necessary to keep burgers from burning. Let the burgers rest 5 minutes before serving. I would reccomend that you serve them on Garlic Rosemary Hamburger buns. Serve with Lettuce, tomato and vegan mayo.