2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
1/3 cup chopped walnuts
1/4 cup toasted wheat germ ordry bread crumbs
1/4 cup packed fresh parsley sprigs
2 large eggs
1 teaspoon curry powder
1/2 teaspoon pepper
1/3 cup fat-free mayonnaise
2 teaspoons Dijon mustard
6 sesame seed hamburger buns, split and toasted
6 lettuce leaves
3 tablespoons thinly sliced fresh basil leaves
Preheat air fryer to 375°. In a small bowl, mix onion and vinaigrette. Place chickpeas, walnuts, wheat germ and parsley in a food processor; pulse until blended. Add eggs, curry and pepper; process until smooth.
Shape into 6 patties. In batches, place patties in one layer in greased air-fryer basket, spray with cooking spray. Cook for 8-10 minutes, flipping halfway through, until thermometer reads 160°.
In a small bowl, mix mayonnaise and mustard; spread over cut sides of buns. Serve patties on buns with lettuce, basil and onion mixture.