clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chickpea Cauliflower Burger

  • Author: Amy Estes
  • Total Time: 45 minutes
  • Yield: 6 people 1x
  • Diet: Gluten Free


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)


  1. 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.
  2. Cover and refrigerate for at least 30 minutes. 
  3. Remove the burgers from the refrigerator, preheat the oven to 400 degrees F and spray a baking sheet with cooking spray.
  4. 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.
  5. 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.
  6. 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