Looking for some healthy-ish meatless Monday goodness, then look no further. These roasted cauliflower chickpea burgers take less than 30 minutes to make and are packed with so much flavor. Roasted cauliflower, meaty chickpeas, fried onion, various spices that are all pulsed, shaped into a patty, and baked for 8-10 minutes on each side. Nothing beats a hearty burger to start the week off! Also, don’t forget to butter those pretzels buns and coat it with sesame seeds and black-seed and warm it up before enjoying!
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Roast the Cauliflower and pulse all the ingredients.
First, preheat oven to 450 F. Cut the cauliflower head in half and remove all the florets (make sure you wash them well). Line a baking sheet with parchment paper and place all your cauliflowers. Drizzle some olive oil and using your hands, mix the cauliflower making sure they are all coated with some olive oil. Bake the cauliflower for about 15-17 minutes. In a blender add the chick peas, garlic, chopped parsley, fried onion, teaspoon of Cajun seasoning, black pepper, marinated artichoke hearts, Calabrian peppers and almond flour. Pulse all the ingredients lightly, making sure to maintain a chunkier consistency.
Time to add the roasted cauliflower.
Add the roasted cauliflower and additional almond flour and then pulse (make sure to not over pulse).Wait for about 1-2 minutes before forming the patties. Doing this will allow time for the flour to absorb some of the liquid.
Form about 6 medium size patties and place the patties on the baking sheet and lightly drizzle the patties with some olive oil. Bake for about 10 minutes on each side or until golden. Note: You want to make sure that you allow the patties to fully get golden at the bottom because this will make it easier to flip. Butter your pretzel bun and coat with sesame seed and black seed. Toast the buns and then it is time assemble your burger. I spread some garlic yogurt and topped it with alfalfa sprouts, lettuce, vegan cheese and pickles! Enjoy!
Roasted Cauliflower Chickpea Burger on a Pretzel Bun
Ingredients
- 1 can of organic chickpeas
- 2 cloves of garlic
- 2 Calabrian chili peppers optional
- 1 teaspoon Cajun seasoning paprika, fennel powder, coriander
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 2 marinated artichoke hearts
- ½ cup of almond flour chickpea flour or breadcrumbs are good alternatives
- 1/2 cauliflower head roasted
- 2 tablespoons of chopped parsley
- 2 teaspoons olive oil or any neutral oil
- 1/2 an onion lightly fried
Instructions
- Preheat oven 450 FCut the cauliflower head in half and remove all the florets (make sure you wash them well). Line a baking sheet with parchment paper and place all your cauliflowers. Drizzle some olive oil and using your hands, mix the cauliflower making sure they are all coated with some olive oil. Bake the cauliflower for about 15-17 minutes.
- Pulse all ingredients lightly, making sure to maintain a chunkier consistency.
- Add the additional almond flour and roasted cauliflower, then pulse (make sure to not over pulse).
- Form the patties and place on the baking sheet. Lightly drizzle some olive oil and bake for 8-10 minutes on each side.
- Butter the top and bottom of pretzel buns with vegan butter and coat with sesame seeds.
- Assemble your burger, I spread some garlic yogurt and topped it with alfalfa sprouts, lettuce, vegan cheese and pickles! Enjoy!
