Chickpea burgers with cauliflower

11:30 am on 28 August 2017


Chickpea burgers with roasted cauliflower

Chickpea burgers with roasted cauliflower Photo: Wick Nixon


Prep Time: 15 mins

Cook Time: 30 mins

Patties suitable to freeze,
cooked or uncooked


Roasted Cauliflower

1 medium cauliflower, cut into
small florets

1 T olive oil

½ t salt and a good grinding of
black pepper

3 T slivered almonds

3 T currants

Chickpea Patties

1½ c cooked chickpeas
(approximately ¾ c dried, see Top Tip )

1½ c edamame beans or peas, frozen

½ c parsley or basil

2 t ground cumin powder

1 t ground coriander powder

½ medium red onion, roughly chopped

2 cloves garlic, roughly chopped

½ c chickpea flour (or regular flour)

1 large lemon, juice and zest

½ t salt and a good grinding of
black pepper

2 T olive oil

Burger Fillings

½ cucumber, finely sliced

1-2 avocados, sliced

1-2 tomatoes, sliced

Lettuce leaves

5 wholemeal buns

10 slices of cheese

Homemade tomato sauce


Preheat oven to 200°C fanbake.

Place cauliflower in a baking dish, drizzle with oil and season with salt and pepper. Cook for 15-20 minutes until lightly browned, tossing half way through. Once cooked, remove and turn oven onto high grill.

Cut buns in half, lay the sliced cheese on the top side and place on a baking tray. Prepare the burger filling ingredients. Set aside.

Soak beans or peas in boiling water for 5 minutes, drain. Place all patty ingredients in a food processor
(except oil) and process until combined (this is quite a soft mixture but if firms up while cooking).

Heat oil in a fry pan over a medium heat. Using damp hands, form mixture into patties, sized to suit your buns. Cook on either side for 2-3 minutes until browned.

While patties are cooking, place buns under the grill until cheese has melted, keeping an eye on them so they
don't burn.

Place all ingredients on the table so everyone can make their own. Serve with the roasted cauliflower
on the side, sprinkled with slivered almonds and currants.

Top Tip: I recommend using dried chickpeas. Soak in plenty of water in a pot over night. In the morning, refresh with clean water, cover and bring to the boil. Turn down to simmer and cook for 1 hour.

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