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 tablespoons sun-dried tomato paste (or 1/4 cup sun-dried tomatoes)
- 2 tablespoons fresh chopped parsley
- 2 tablespoons olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon 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 3-4 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 your favourite sauce and toppings.
- 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 or chop into florets, season it (with olive oil, chili powder + garlic powder +salt & pepper), and roast is at 425 for 20 minutes, then cool and follow recipe steps.
- 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 1/2 inch thick) to allow them to cook more evenly all the way through.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Mediterranean
Keywords: veggie burger, cauliflower, chickpeas, cauliflower burger