Preheat oven to 375F. You can use canned Chickpeas and leftover cooked brown rice to make your life simpler. I soaked my dry chickpeas and brown rice the previous night and cooked them the next day for making these burgers.
Toss the zucchini and 1/2 tsp salt in a colander and let it sit for 10 minutes.
Squeeze out as much liquid as possible from the zucchini. Set aside.
Combine the TVP and hot water in a small bowl. Let it stand for 10 minutes. Set aside.
In a skillet, heat 1 tbsp of oil and saute the onions until soft - abt 5 min.
Add the mushrooms and cook, stirring on and off until softened.
and quickly stir to combine.
Add the zucchini and cook until the zucchini is slightly softened and dried out - abt 3-5 min.
Add the vinegar and deglaze, scraping up any browned bits with a wooden spoon.
Remove from heat and allow to cool slightly.
Combine the cooked vegetables, chickpeas and eggs in a food processor and pulse
until uniformly blitzed, though not completely pureed. Few chunks here and there adds to the texture.
Fold in the reconstituted TVP, rice, cilantro, pepper and remaining 3/4 tsp salt.
Fold in the bread crumbs.
Shape into 6 patties.
In an oven safe skillet ( I used my iron skillet) heat the remaining 2 tbsp oil over medium high heat. When hot, add the patties and cook until browned on each side .
Takes about 6-10 minutes depending on the size of your patties.