Homemade veggie burgers are cheap and easy to make! The hardest part about making veggie burgers is waiting for them to finish cooking! They make a great Meatless Monday option or a plant-based meal any day of the week. Chickpeas— and other beans— are great sources of protein that can be used in versatile ways from spreads to sauces to base of burger patties. They can even be used in smoothies!
These cauliflower chickpea burgers are a bit spicy— so omit the crushed red pepper if you don’t like it hot. This recipe will make a small batch of burgers. If love the burgers, you may want to make a larger batch and then store them in the fridge or the freezer for the week to make for quick, go-to-meals on busy nights.
1 (15.5 oz) can of garbanzo/ chickpeas beans
1/2 cup cauliflower, pulverized
2 cups spinach, chopped
1/2 Tablespoon chili powder
1/2 Tablespoon cumin
1/2 teaspoon turmeric
1/8 teaspoon black pepper
Dash of red pepper (optional)
2 Tablespoons ground flaxseed
3 Tablespoons water
Whole grain buns
1 avocado
1 medium onion
1 medium tomato
shredded red cabbage (optional)
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