Gluten free and vegan insanely delicious and nourishing veggie burgers!
I cannot believe I am FINALLY getting a veggie burger recipe on the site! You guys have been asking for one forever, so I am so happy to finally have a recipe for you!
These cauliflower chickpea burgers just so happen to be vegan, gluten free, grain free, and soy free.
They burgers are SO easy to make, and packed with good-for-you ingredients. Packed with plant-based protein sources, fiber, and some healthy fats to make them filling and satisfying.
These veggie burgers are made with a base of chickpeas and cauliflower. In addition to the chickpeas, they also get some protein from hemp seeds and almond flour.
Say goodbye to store-bought veggie burgers that are filled with processed ingredients or unnecessary fillers. By making these amazing vegan burgers at home, you can enjoy this plant-based meal made with simple and nutritious ingredients. Such a win!
Plus, you can freeze some for future meals. Just make to close them up in an airtight container with some parchment paper between each burger to keep them fresh and make them easier to take out one at a time.
You’ll need a food processor for this recipe, but it’s a super simple recipe that’s ready to pop in the oven in no time!
I am so excited for you guys to make these veggie burgers, and I can’t wait to hear what you think! xo
- 1 head of cauliflower (about 3 cups), roughly chopped and steamed
- 2 cans of chickpeas, drained and rinsed
- 1 tbsp olive oil
- 1 tbsp coconut aminos (can sub lemon juice)
- 1/2 cup almond flour
- 1/3 cup hemp seeds
- 1 tsp chili powder
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp cumin
- 1 tsp sea salt
- 1/2 tsp black pepper
- Pinch of red pepper flakes
- Optional: cayenne, to taste (for spicy burgers)
- Start by steaming your cauliflower until fork tender (about 10 minutes- it should be soft but still have a bite to it). Allow to cool for a few minutes.
- In a large bowl, mix together the almond flour, hemp seeds, and all of the seasonings. Set aside.
- Into your food processor, add your drained chickpeas and steamed cauliflower. Process until well combined but not completely smooth. You’ll want to leave some bits of chickpeas and cauliflower unprocessed to give the burgers texture.
- Preheat oven to 375°F and line a large baking sheet with parchment paper.
- Add the cauliflower and chickpea mixture to the bowl with your other ingredients along with the olive oil and coconut aminos. Use a rubber spatula to fold everything together until well-combined.
- Form the mixture into 10 patties (be sure to pack them tightly), flattening to about 1/4″ thick and placing on your parchment-lined baking sheet about 1″ apart.
- Bake for 20 minutes, very carefully flip each burger with a spatula, then bake for another 20 minutes. Allow to cool and set for at least 10 minutes before serving. For reheating: bake in the oven/toaster oven until heated through, or cook each side in a skillet with a bit of oil.
- Store leftovers in an airtight container for up to 5 days, or in the freezer with parchment paper between each burger for up to 3 months.