Cajun chickpea burgers are perfect for this time of year, with all its outdoor eating and BBQ-ing. This version utilizes canned chickpeas and our favourite veggie, cauliflower. Roasting the cauliflower helps to caramelize the sugars while also reducing the overall water content. This helps prevent a soggy patty and the need for adding too much flour to the finished product, so you get a perfectly crisp burger!
Ingredient Notes and Substitutions
- Chickpeas: a can of chickpeas is super easy but you can also use home-cooked. See how to cook beans in the oven.
- Chickpea flour: this provides, by far, the best binding capabilities and it should be kept in the mix. Another flour might make for crumbly burgers.
- Yogurt: for the dressing, I recommend using a pretty neutral yogurt like soy. Coconut is a little too strong for this recipe.
- Roast the cauliflower: not only does this reduce the water and make the burger texture way better, it also tastes much nicer. You can roast in advance if preferred.
- Let it rest: the flour needs some time to soak up the liquid and make the burger mixture less gloopy. Set it aside for at least ten minutes, or refrigerate for up to 4 hours.
- Finish in the oven: while everything is cooked already and there's no real need to bake, it does improve the texture and makes the burgers a lot more solid and less likely to crumble.
How to Store
Storage: chickpea burgers are best served immediately, but can be kept in a sealed container in the fridge for a couple days.
Freezing: I don't recommend freezing these, they get too crumbly after thawing.
How do you keep chickpea burgers from falling apart?
The trick is to use a good binding agent. For this recipe, chickpea flour adds that good binding power, and roasting the cauliflower helps a lot too.
Can I just bake the burgers?
Yes! If you don't want to fry them, bake for about 25 minutes instead, carefully flipping halfway through.
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CAJUN CHICKPEA + CAULIFLOWER BURGER
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Heavy bottom frying pan
- Food processor
- ½ Cauliflower cut into smallish florets (about 3 cups)
- 4 ½ teaspoons Oil plus a little more for cooking the patties
- Sea Salt
- Smoked Paprika
- ½ Onion chopped (¾ cup)
- 2 cloves Garlic sliced
- 1 Can Chickpeas rinsed
- 1 Batch Cajun Mix Recipe Below
- 2 tablespoons Chopped Parsley or Cilantro
- 3 tablespoons Chickpea Flour
Cajun Spice Mix
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- 1 teaspoon Smoked Paprika
- ½ Dried Oregano
- ¼ teaspoon Chili Powder
- ½ teaspoon Sea Salt
- ½ teaspoon Ground Black Pepper
Garlic Lemon Dressing
- ½ cup Yogurt Plant-based or otherwise
- 1 pinch Sea Salt and Pepper
- 1 teaspoon Lemon Juice
- 1 Garlic Grated
- ½ teaspoon Olive Oil
- 1 tablespoon Fresh Herbs Cilantro, Parsley, or Chive
- Heat the oven to 205°C (400°F). Cut the cauliflower up and measure about three cups. Toss it with 3 teaspoons of your favourite cooking oil, a big pinch of sea salt, pepper, and smoked paprika. Roast in the oven for 30-40 minutes, stirring after 20. You want them nice and crispy and delicious.
- Meanwhile, add the chopped onion to a heavy bottom frying pan over medium-low heat, along with 1 ½ teaspoons of oil. Sweat until it begins to soften, then add the garlic for a few minutes before removing from the heat. You'll have plenty of time now to slice up avocado, tomatoes, make the Garlic Sauce, Cajun mix, or watch some Netflix.
- Once the cauliflower is cooked, you can begin to make the burgers. In a food processor (or in my case the dry container for a Vitamix), add the Cajun Spice Mix, Chickpeas, cilantro, and onions and garlic and puree until it's about halfway smooth but with a few chunky beans remaining. Scrape down the sides if needed then toss in the cauliflower and pulse a little more. You want it fairly uniform in texture with some chunky cauliflower goodness. Scrape the mixture into a bowl and work in the flour. Let it hang out for a few minutes for the flour to absorb the liquid.
- Divide into four burgers and fry in a little oil (I used the pan from the onions) on both sides until crispy and brown. Once cooked I like to pop my burgers in a 190°C (375°F) oven (I used the cauliflower roasting tray...see a theme here), for about 10 minutes.
- Serve on toasted buns with garlic sauce if desired, tomatoes, lettuce, onion, avocado, mustard, or whatever your faves are.