Cauliflower Chickpea Burger
3 c. cauliflower florets
1 can chickpeas, drained
1 tbsp. olive oil
1/2 tbsp. smoked paprika
1 tsp. minced garlic (divided)
3/4 c. pumpkin seeds
2 green onions
handful fresh parsley
1/2 tsp. cumin
1/2 tsp. chili powder
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. cayenne
1/4 c. multipurpose gluten free flour
1 tbsp. coconut sugar
1 tbsp. ground flaxseed
Dice cauliflower into smaller pieces.
Place in large skillet with oil, garlic, chickpeas, and 1/4 tsp of the smoked paprika.
Add a pinch of salt and pepper.
Cook 4-5 minutes on medium heat, coating the chickpeas and cauliflower with the seasoning and oil.
Remove from pan and place all in food processor.
Pulse 3 times on low.
Add chopped onion and 1/2 of the pumpkin seeds to the food processor.
Blend until all is mixed.
Add the other half of the pumpkin seeds, parsley, spices, etc. ‘
Blend until a moldable “burger” batter is formed.
Place in mixing bowl. Add sugar, gluten free flour, and mix with hands.
Chill batter 10 minutes.
Form into patties that are 4-5 inches wide. You can use 1/3 cup to 1/2 cup of batter to measure this, then press flat with hand..
Heat grill and brush the grill with oil to so the chickpea burgers cook evenly. You can also bake the burgers. See below.
Grill burgers 6-8 minutes each side. Flipping carefully. Or bake burgers by preheating oven to 400. Line baking sheet or oil baking sheet. Place patties on baking sheet and in the oven for 10-15 minutes. Flipping once.
The last 5 minutes of cooking, place the gluten free hamburger buns on the grill or in the oven to toast.
Serve your chickpea burger on toasted buns with choice of toppings.