Chickpea Cauliflower Burger made with hearty chickpeas, fluffy riced cauliflower, vibrant sun dried tomatoes and fresh parsley formed into these delicious, flavor packed veggie burgers. Perfect for a meatless meal the whole family will love! Dairy free and Vegan.
This Chickpea Cauliflower Burger is so good that even the non-vegetarian eaters will devour it! I promise! It is loaded with crazy vibrant flavors like sun dried tomatoes and garlic and packed with nutrition. Plus it is plant based and so good for you!
A good veggie burger is hard to come by and not that easy to come up with but I am determined to bring you a veggie burger so good you will be making it all the time and this is it. It’s DELICIOUS!
The chickpeas in this burger mixed with the riced cauliflower, bright sun-dried tomatoes, and fresh herbs create this tasty veggie burger that is vegan,
Another favorite veggie burger is this best healthy black bean burger that always gets raving reviews. Both are perfect meal prep recipes as well since you can make them ahead and freeze them! Yippee!
Why you’ll love this recipe
- Simple and easy to make without a crazy long list of ingredients
- Great meal prep recipe – You can store this burger in the fridge all week long.
- It is super sturdy and does not fall apart
- Delicious – Packed with incredible flavor and plant-based nutrients.
- Healthy – Baked to crispy deliciousness with no frying in oil.
- Dietary-friendly – It is dairy-free, vegan, and easily made gluten-free!
Ingredients needed to make this chickpea cauliflower burger
How to make a chickpea cauliflower burger
- Place all ingredients, except the breadcrumbs, into the bowl of a food processor and pulse well to combine. Then fold in the breadcrumbs.
- Transfer the mixture to a medium-size bowl, cover tightly with plastic wrap and
refrigerate for at least 30 minutes. This will help the mixture firm up. - Then preheat the oven to 400° F, spray a baking sheet with cooking spray, and form 3-4 even-sized patties. I used a ⅓ cup measuring cup to scoop the mixture, and it was the perfect amount to yield about 4 perfect-sized patties.
- Brush each patty with some olive oil and bake for 40 minutes. They get so crispy on the outside and stay beautiful and tender and delicious on the inside.
- Serve on whole-grain buns and top with your favorite sauces like green goddess dressing and watercress, sliced red onion and mayo or classic lettuce and tomato style.
See the recipe card below for a full list of recipe ingredients and instructions.
You can even serve this Chickpea Cauliflower Burger open-faced style, on top of salads or in between some lettuce leaves for a lower-carb option. It is just so delicious and tasty and you are going to love it, I JUST KNOW IT!
Recipe Tips
- Use canned chickpeas since it is way easier and these burgers need the moisture from the canned beans. Dry beans would make this burger too dry.
- Make sure to chill the mixture before forming the burgers as recommended. This will help them stay sturdy and firm when baked.
- You can brush the chickpea cauliflower burgers with olive oil or avocado oil. This helps them get nice and crispy.
- You can rice the cauliflower yourself or buy cauliflower rice at most grocery stores.
- You can also make these ahead and just leave the mixture covered in the fridge until ready to make.
- Form the burgers a little bit thinner than regular burgers (about ½ inch thick) to allow them to cook more evenly all the way through.
Serving suggestions
- Serve this burger with some healthy Air-Fryer Sweet Potato chips or No Oil Sweet Potato Wedges.
- Pair it with a healthy Potato Salad.
- Enjoy it without the bun on top of a hearty salad like this Easy Kale Salad or this Arugula Salad.
Can you freeze these chickpea cauliflower burgers?
YES! These are perfect for freezing and they reheat really well.
Freezing: To freeze simply cook the burgers, let them cool completely, place them onto a parchment-lined baking sheet and place them into the freezer for at least 30 minutes. Remove, wrap each burger individually in plastic wrap, place them into an airtight container and freeze for up to 3 months.
Reheating: To reheat just remove them from the freezer, let them defrost on the counter for about 30 minutes then cook them per the instructions in the recipe.
More Healthy Chickpea Recipes to Try!
- Easy Hummus Wrap With Crispy Chickpeas
- Oven Roasted Chickpeas
- Mediterranean Chickpea Salad
- Crispy Chickpea Kale Caesar Salad
Did you make this recipe? If you did then please leave a comment and rating below. I would love to hear from you!
Print
Chickpea Cauliflower Burger
- Total Time: 40 minutes
- Yield: 4 burgers 1x
- Diet: Gluten Free
Description
Hearty chickpeas, fluffy riced cauliflower, vibrant sundried tomatoes and fresh parsley formed into these delicious, sturdy chickpea burgers that will soon become your new favorite veggie burger!
Ingredients
- ½ cup riced cauliflower (you can use store-bought )
- 1 (15 oz) can chickpeas (drained and rinsed)
- ½ cup almond flour
- 2 cloves of garlic (minced)
- 2 tablespoons sun-dried tomato paste (or ¼ cup sun-dried tomatoes)
- 2 tablespoons fresh chopped parsley
- 2 tablespoons olive oil
- ¾ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ cup Italian seasoned breadcrumbs (you can use gluten-free)
Instructions
- Place all ingredients, except 1 tablespoon of the olive oil and the breadcrumbs, into the bowl of a food processor and pulse to combine all of the ingredients, scraping down the sides in between pulses. Add some water 1 teaspoon at a time if the mixture looks too dry. Then add in the breadcrumbs and pulse to combine. Once the mixture is fully combined, transfer it to a medium-sized mixing bowl.
- Cover and refrigerate for at least 30 minutes.
- Remove the burgers from the refrigerator, preheat the oven to 400° F, and spray a baking sheet with cooking spray.
- Form the mixture into 3-4 even-sized patties. I used a ⅓ cup measuring cup to scoop the mixture into my hands and form it into patties that were about ½ inch thick. Place the formed patties onto the baking sheet and brush each with some olive oil on both sides. This recipe makes 4-5 even-sized burgers/patties.
- Bake for 35-40 minutes, turning the patties over halfway through the cooking time. Remove and let them cool for at least 5 minutes before serving.
- Serve the burgers warm on toasted burger buns with your favorite sauce and toppings.
Notes
- Use canned chickpeas since it is way easier and these burgers need the moisture from the canned beans. Dry beans would make this burger too dry.
- Make sure to chill the mixture before forming the burgers as recommended. This will help them stay sturdy and firm when baked.
- You can brush the chickpea cauliflower burgers with olive oil or avocado oil. This helps them get nice and crispy.
- Make these chickpea burgers ahead and just leave the mixture covered in the fridge for up to 24 hours until you are ready to make the burgers.
- Form the burgers a little bit thinner than regular burgers (about ½ inch thick) to allow them to cook more evenly all the way through.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in the oven until warmed through.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Main Dishes
- Method: Oven
- Cuisine: Mediterranean
Whoa, that’s a lot of garlic powder.
Hi Glenda, the cauliflower and the burger batter needed the garlic powder for the good flavor but if you feel it is too much you can certainly cut it down.
These are sooo delicious. Very filling even without the bun!
Hello! Did you recently update this recipe? I seem to remember roasting (a lot more) cauliflower and pan frying the burgers before. Another comment mentions garlic powder but now your recipe only has minced garlic. Looking forward to trying this recipe but I remember loving the previous one!
Hi Brooke, I did update the recipe to make it a little simpler and healthier and they are still delicious. I only changed 2 steps. You can still chop the cauliflower, drizzle it with olive oil, 1 tablespoon garlic powder, chili powder, salt and pepper and roast it in the oven at 425 for 20 minutes. Then follow the rest of the steps but pan fry the burgers in a little oil per the older version of the recipe, if you prefer them that way.
Cooked cauliflower rice or raw?
Hi Heather, you can either chop up the cauliflower, season it with olive oil, salt and pepper and roast it at 400 degrees for 20 minutes, let it cool then process it in the food processor before combining it with the other ingredients, or simply rice it (you can use store-bought cauliflower rice) without roasting it and just add it to the food processor with the rest of the ingredients as noted in the recipe.
What size food processor do you use? I have a mini 3 cup food processor, but I’m not sure it’s large enough.
Hi Beth,
I used a 6 cup food processor but you could use a mini one and just do it in a couple of batches.
This was delicious!
I decided to turn them into meatballs, totally worked! Of course, I lessened the bake time to 15 minutes on convection.
Thanks