No need to bludgeon! One of these may work.

Recipe 1

Chickpea burgers with Tahini sauce
1 19-ounce can chickpeas, rinsed
4 scallions, trimmed and sliced
1 egg
2 tablespoons all-purpose flour
1 tablespoon chopped fresh oregano
1/2 teaspoon ground cumin
1/4 teaspoon salt
2 tablespoons extra-virgin olive oil
2 6 1/2-inch whole-wheat pitas, halved and warmed, if desired

Tahini sauce
1/2 cup low-fat plain yogurt
2 tablespoons tahini (see Ingredient note)
1 tablespoon lemon juice
1/3 cup chopped flat-leaf parsley
1/4 teaspoon salt

Recipe 2

2 tsp vegetable oil
3 green onions (including tops) chopped
2 cloves garlic, minced
1 tsp each dried oregano and chili powder
1 cup diced sweet red or green pepper and/or ½ cup chopped pickled hot peppers
Half tomato, chopped
1 can (19 oz) chick-peas drained and rinsed
1/3 cup dry bread crumbs
2 tbsp cilantro or parsley, chopped
1. In nonstick skillet, heat 1 tsp of oil over medium heat and cook onions, garlic, oregano and chili powder, stirring, for 2 minutes. Add red pepper and tomato. Cook, stirring for about 3 minutes or until pepper is tender and liquid is evaporated.
2. In food processor, mix pepper mixture with chick-peas; transfer to bowl. Stir in bread crumbs, parsley, and salt and pepper to taste until well combined. Pressing firmly, shape into 4 burgers.
3. In nonstick skillet, heat remaining oil over medium heat and cook burgers for 4 minutes on each side or until heated through.

Recipe 3

4 tbsp olive oil
110g/4oz onion, finely chopped
2 garlic cloves, crushed
1 small dried chilli, crumbled
1 tsp ground cumin
1 tsp ground coriander
¼ tsp ground turmeric
½ lemongrass stalk, finely chopped
200g/7oz chestnut mushrooms, finely chopped
1 lime, juice only
salt and freshly ground black pepper
1 x 400g/14oz can chickpeas, rinsed and drained
75g/3oz fresh breadcrumbs
few drops Tabasco sauce
2 tbsp chopped fresh coriander
Method
1. Heat three tablespoons of the olive oil in a large frying pan and gently fry the onion and garlic for five minutes, stirring frequently, until softened but not coloured.
2. Add the chilli, cumin, coriander, turmeric and lemongrass and cook for three minutes. Add the mushrooms and lime juice and cook for another five minutes, until softened. Season, to taste, with salt and freshly ground black pepper and tip into a large bowl to cool slightly.
3. Place the chickpeas into a bowl and crush with a fork until broken up, but still chunky (or do this in a food processor). Transfer to the large bowl with the mushroom mixture and add the breadcrumbs, Tabasco, coriander, salt and freshly ground black pepper. Mix well with a fork.
4. Sprinkle some flour on a large plate. Flour your hands and shape the mixture into six patties. Wash and re-flour your hands if they get too sticky.
5. Chill the burgers on the plate in the fridge for a few minutes or until needed.
6. Heat the remaining tablespoon of olive oil in a large pan and fry the burgers for 3-4 minutes on each side, or until golden-brown and heated through.