Hearty chickpeas, fluffy riced cauliflower, vibrant sundried tomatoes and fresh parsley formed into these delicious, sturdy veggie burgers that will soon become your new favorite veggie burger!
- 1/2 cup riced cauliflower (you can use store-bought )
- 1 (15 oz) can chickpeas (drained and rinsed)
- 1/2 cup almond flour
- 2 cloves of garlic (minced)
- 2 tbsp sun-dried tomato paste (or 1/4 cup sun-dried tomatoes)
- 2 tbsps fresh chopped parsley
- 2 tbsps olive oil
- 3/4 tsp kosher salt
- 1/2 tsp ground black pepper
- 1/4 cup Italian seasoned breadcrumbs (you can use gluten-free)
- 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 to dry. Once the mixture is fully combined, transfer it to a medium-size mixing bowl and fold in the breadcrumbs.
- Cover and refrigerate for at least 30 minutes.
- Remove the burgers from the refrigerator, preheat the oven to 400 degrees F and spray a baking sheet with cooking spray.
- Form the mixture into 5-6 even-sized patties. I used a 1/3 cup measuring cup to scoop the mixture into my hands and form it into patties that were about 1/2 inch thick. Place the formed patties onto the baking sheet and brush each with some olive oil on both sides.
- Bake for 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 some pesto, chipotle mayo (mayo mixed in with adobo sauce), mayo mixed with dried basil or just some fresh arugula and tomatoes drizzled with lemon. They are so good!
- If the mixture is too wet then add some more breadcrumbs to thicken it up, if it appears too dry then add a little water.
- These burgers store great in an airtight container in the fridge for up to 5 days. To reheat just add them to a cast iron pan with some olive oil on medium-low heat and cook for 1 minute per side or just reheat in the microwave for 30-60 seconds on high.
- You can also freeze these veggies burgers after they are cooked. Just let them cool completely, place them on a baking sheet lined with parchment paper and place them into the freezer for at least 30 minutes. Remove them, wrap then individually in Saran Wrap and place them into a freezer friendly bag or container and freeze for up to 3 months.
- To make these gluten -free then use gluten-free breadcrumbs.
- Category: Main Course
- Method: Baked
- Cuisine: Mediterranean
Keywords: veggie burger, cauliflower, chickpeas, cauliflower burger