Gluten-Free Chickpea Burger
Ingredients
The burger mixture
-
3
cups
cauliflower florets
-
1
can (13 ounces)
chickpeas
-
1
Tablespoon
light olive oil or avocado oil
-
2
teaspoons
smoked paprika
-
1
teaspoon
minced garlic
-
pinch
fine kosher salt
-
⅓
cup
chopped green onion
-
½
cup
pumpkin seeds
-
1
handful
fresh torn parsley
-
1
teaspoon
cumin
-
½
teaspoon
chili powder
-
½
teaspoon
fine kosher salt
-
¼
teaspoon
black pepper
-
2
teaspoons
ground flaxseed
-
¼
cup
gluten-free all-purpose flour
For serving
-
as needed
gluten-free hamburger buns
-
as desired
optional toppings (tomato, lettuce, onion, hummus, aioli)
Instructions
- Preheat the oven to 400°F and line a baking pan with aluminum foil.
- In a bowl, toss together the cauliflower, chickpeas, oil, ½ teaspoon smoked paprika, garlic, and a pinch of salt.
- Spread the mixture on the prepared pan and roast for 18-20 minutes until tender but slightly undercooked.
- Once cooled, transfer the mixture to a food processor and pulse until combined.
- Add green onion and pumpkin seeds, blending until thick and chunky.
- Incorporate parsley, remaining spices, and blend until a moldable batter forms.
- Transfer to a bowl, mix in flaxseed and gluten-free flour, then chill in the fridge for 20 minutes.
- Shape the chilled batter into patties and place them on a greased baking sheet.
- Bake for 10-15 minutes, flip the patties, and bake an additional 10 minutes until golden brown.
- Serve on buns with desired toppings.
Nutrition Facts (estimated)
Servings
6 burgers
Calories
380
Total fat
14.4g
Total carbohydrates
59.3g
Total protein
9g
Sodium
573.2mg
Cholesterol
0mg
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