Ingredients needed
- 250 g Chickpeas canned
- 1 head of cauliflower small
- 1 onion small
- 3-4 sprigs of fresh parsley
- cumin to taste to taste
- chili pepper to taste
- Salt to taste
- black pepper to taste
I have tried several recipes for vegan burgers and this one is one of my favorites, it’s just different from the rest because of the way it’s prepared. Several smaller meatballs can be made to be served with salad or you can stick to the original burger shape. In this recipe I describe the method of preparing the meatballs, but the size is up to you.
The first vegan burger recipe on the blog was a burger with kidney beans and oatmeal and is one of the most visited recipes. I hope you like this one as well.
How to make this tasty Vegan Chickpea and Cauliflower Burger step by step
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| Prep Time | 5 minutes |
| Cook Time | 35-40 minutes |
| Passive Time | 3 minutes |
| Servings |
portions
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Ingredients
- 250 g Chickpeas canned
- 1 head of cauliflower small
- 1 onion small
- 3-4 sprigs of fresh parsley
- cumin to taste to taste
- chili pepper to taste
- Salt to taste
- black pepper to taste
Ingredients
|
Rate this recipe!
|
Instructions
- Cut the cauliflower into florets, season with salt and transfer to a suitable tin lined with parchment paper. Bake for 15-20 minutes at 200 degrees, in that way we’ll get rid of the excess liquid and keep the burgers from falling apart.
- Put the pre-drained chickpeas in a blender or kitchen robot and pulse briefly for a rough puree. Repeat the procedure with the onion, then transfer the chickpeas and onion in a large bowl, add spices and finely chopped parsley.
- When the cauliflower is cooked, put it in the kitchen robot and chop it into small pieces. Combine with the rest of the ingredients and mix well.
- Form 8 big meatballs with your hands. Make them flatter so they cook evenly. Heat 3-4 tablespoon of olive oil in a non-stick pan and fry until golden.
- Garnish the burgers if desired.
Recipe Notes
