Chickpea Veggie Burgers
Delicious gluten free veggie burgers made from sweet potato, cauliflower, and chickpeas. Packed with flavor, nutrients, protein, and fiber, even meat eaters will love these vegetarian burgers!
Servings 5 burgers
Equipment
- Air Fryer optional
Ingredients
- 1 large sweet potato about 1.5 lbs
- 1 small-medium head cauliflower
- 1 15 oz can chickpeas rinsed and drained (I like to remove the skins for better texture too)
- 1 egg whisked
- 1 tablespoon dried oregano
- 1 tablespoon dried cilantro
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 2 tablespoon lemon juice
- 2 tablespoon Olive oil
Instructions
- Preheat oven to 425 F. Chop your cauliflower and sweet potato into cubes and toss with olive oil to coat. Roast for about 30 minutes until golden and easily pierced with a fork. Let cool down for at least 30 minutes or bake ahead of time and keep in the fridge.
- Blend all ingredients plus 1 tablespoon of olive oil together in a food processor. I suggest pulsing it and blending most of the way, but to a point where you still have some chunky bits.
- Divide the dough and form into 5 patties and place on a plate. Refrigerate uncovered for at least 10 minutes if you are using cold veggies (roasted ahead of time) otherwise refrigerate for at least 30 minutes. It's easy to make the dough ahead of time and keep in the fridge until ready to cook.
- You have 3 options for cooking: Air fryer, oven, or stove top.
- Air fry at 350F for 12-14 minutes, flipping halfway through. Patties should be golden and crunchy.
- Bake at 425F for 25 minutes. Patties will be slightly golden and hold together, but not as crisp as air frying.
- Stove top: Heat a slight layer of olive oil over medium heat in a frying pan. Add the patties (don't crowd the pan, may need to do in batches) and fry for about 3 minutes on each side until golden then bake at 425F for 15 minutes.
- Top burgers with your favorite toppings and serve in lettuce wraps or gluten free buns.