Chickpea Burgers w Roasted Cauliflower
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Serves: Serves 5-6
These Chickpea Burgers are a fantastic vegetarian meal that are really quick to whip up and so tasty. The mixture can easily be doubled and frozen, either uncooked or cooked for those evenings that you're in a hurry and need to pull something out of the freezer. The Roasted Cauliflower is a lovely light alternative to potato chips with the slight sweetness of the currants.
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
Veggie Patties
  • 1½ c cooked chickpeas (approximately ¾ c dried)
  • 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
  • 1-2 t Nutrient Rescue green shot powder, optional
  • 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
  1. Preheat oven to 200°C fanbake.
  2. 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.
  3. 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.
  4. To make the veggie patties, 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).
  5. 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.
  6. While patties are cooking, place buns under the grill until cheese has melted, keeping an eye on them so they don't burn.
  7. Place all ingredients on the table so everyone can make their own veggie burgers. Serve with the roasted cauliflower on the side, sprinkled with slivered almonds and currants.
This recipe is out of my Healthy Lunchbox Love cookbook which includes family dinners and desserts. For more information, click here .
Note: If you're trying to reduce your carbohydrate intake, omit the bun and serve with the salad on its own.
If you'd like to try the Nutrient Rescue products to get more vege into your kids in an easy and effective way, take a look on the below link and enjoy a 15% discount on checkout for being a Wicked Wellbeing fan!
Recipe by Wicked Wellbeing at