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.