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Spicy Cauliflower Chickpea Burger [Vegan]

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A no meat burger that will leave you wondering why meat was ever an option. Smothered with Buffalo sauce, filled with veggies, and piled with amazing toppings. Open wide because you want the whole thing in your mouth!

Spicy Cauliflower Chickpea Burger [Vegan]

This Recipe is :

Dairy Free Vegan




15 4-inch burger patties


  • 2 flax eggs (2 tablespoons ground flaxseed plus 6 tablespoons water)
  • 3 cans chickpeas
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 cup chopped cauliflower
  • 1/2 cup chopped green onions
  • 1 cup gluten free oats
  • 1 cup almond meal
  • 3/4 cup Buffalo cayenne pepper type hot sauce
  • Himalayan pink salt and ground black pepper to taste- if needed
  • sprouted wheat or gluten-free buns

Toppings (optional):

  • onion rings
  • Lettuce
  • Tomato
  • Red onion


  1. Mix 2 tablespoon ground flaxseed with 6 tablespoons warm water in a small bowl and set aside for 10 minutes to make flax eggs.
  2. Chop chickpeas, carrots, celery and cauliflower in a food processor until chunky but not pasty. It’s best to chop separately. Put into a large bowl. Slice/chop green onions and add to the bowl.
  3. Next add the gluten free oats, almond meal, flax eggs and Buffalo wing sauce and mix well. Add salt and pepper if needed, start with a few shakes of each and taste until you get the flavor you want. Mix well with your hands to get everything mashed together well into a firm, but slightly, wet dough.
  4. Once you get the taste you like, allow mixture to set a while so oats soak in some liquid (you can also do this after you shape into burgers). This really helps with consistency so that they are not mushy, but have a firmer bite.
  5. Shape into 4 inch patties (you can use a burger press if you have one), then cook on stove top over medium heat in a medium sized pan for 4-5 minutes on each side (depending on stove). Make sure to keep pan covered to help the burger cook throughout and achieve the best texture possible. This helps prevent a mushy burger. Check every few minutes to prevent burning, should be slightly browned when ready.
  6. Allow the burgers to cool a bit to further help set them into a non mushy consistency, then serve on buns and with toppings of choice.


It works best to chop everything in a food processor separately in order to achieve the perfect texture for each.





Sophia DeSantis is the author of Veggies Don’t Bite, a vegan, and mostly gluten free and refined sugar-free food blog targeted to all types of eaters. She and her family strive to live a healthy and kind life without the stress of always being perfect. She is also the creator of the fabulous Overnight Oats Jar, which you can read about and purchase on her store front page.



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0 comments on “Spicy Cauliflower Chickpea Burger [Vegan]”

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Kevin Speich
3 Years Ago

Her and her family!?!


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