1
Preheat oven to 375 degrees.
2
In a sauté pan, heat 1/4 cup of water. Add onions and garlic over high heat, stirring until cooked through, about 5 minutes. Add more water if needed to keep from sticking.
3
In a food processor, pulse walnuts, instant oats, ground chia seeds, parsley, thyme, sage, poultry seasoning, paprika and sea salt until coarse crumbles are formed. Set aside in a medium mixing bowl.
4
Place black beans, garlic and onions in the food processor and pulse five times until roughly combined. Add shredded zucchini and pulse three more times. Add to the contents of the mixing bowl.
5
Mix all ingredients together until well combined.
6
Form into small patties about 3 inches across and place on a baking tray lined with parchment paper.
7
Bake for 30 minutes, flipping halfway through.
8
Serve in gluten free buns with the toppings of your choice.
