• Finely chop the green onions and celery, mince the garlic, add to a skillet, and stir-fry until just before they begin to brown, then remove from heat.
• Drain the can of chickpeas and add them to a medium bowl and coarsely mash with a potato masher or a fork.
• Add the vegetables to abowl: If you prefer a softer texture, stir-fry the celery, green onions, and garlic first. Then, add the rolled oats, ground cumin, paprika, coriander powder, flour, and BBQ sauce (if using). Mix everything together until you have a thick burger batter.

  Note: Cooking the veggies reduces the crunchiness of the celery, and sautéing the onions and garlic enhances the burger's flavor.*
• Divide the mixture onto a tray into 3 even balls (4 ounces each) and place them on a tray with lined parchment paper.
• Adjust moisture. If the mixture is too sticky, add more rolled oats or chickpea flour so that it easily forms patties with your hands, then flatten them with the palm of your hands or use a piece of parchment paper, place on top of each patty, and press down to flatten it into a burger shape. Then even out the borders with your fingers.
• Place the baking tray with the burgers into the freezer, so they firm up for 30 minutes. (You can skip this step if you feel your patties are firm enough or in a hurry).
• Add some non-stick spray into the skillet and heat up until hot.
• Add the burgers to the skillet and 5 minutes on each side until they look browned and crispy.

Alternative method:

• Place the burgers on a parchment-lined baking tray and bake in the air fryer or the oven at 400 °F (200 °C) for 20 minutes.
• Serve on your favorite hamburger buns with lettuce, tomato slices, vegan cheddar cheese, or sliced avocado. Add your choice of seasonings, such as ketchup, mustard, or vegan mayo.