Cauliflower Falafel Veggie Burgers Recipe

To cook the quinoa: Rinse the quinoa in a fine mesh colander, then combine with ⅔ cup water in a small saucepan. Bring the mixture to boil, then cover and reduce heat to maintain a gentle simmer.

Simmer for 15 minutes, then remove from heat and let the quinoa steam with the lid on for 5 minutes. Then drain off any excess water and set aside to cool.

Transfer the cauliflower florets to the bowl of your food processor. Pulse until they resemble a couscous-like texture, about 15 pulses. Pour the mixture into a large mixing bowl or the bowl of your stand mixer.

Add cooked quinoa, chickpeas, green onion, cilantro, parsley, garlic, olive oil, cumin, salt, cinnamon, and red pepper flakes into a mixing bowl. Stir to combine. Use a potato masher or the paddle attachment of your mixer to mix really well.

Use a food processor or blender to grind the oats until the flakes are broken up.

Sprinkle the ground oats over the mixture and mix well with a big spoon until the mixture holds together when you shape a portion into a patty. Continue mashing to make sure the patties are dry.

Use a measuring cup to measure out ½ cup of the mixture. Gently shape it into a patty about 3½-inch in diameter.

Use hands to gently flatten the burgers and smooth out any jagged edges. Repeat the process for each patty; you should end up with seven.

Heat 1½ tablespoons of oil in a large cast-iron skillet over medium heat. Place several burgers in the pan, leaving enough room to flip.

Cover and cook until the patties are golden brown on the underside for about 3 to 4 minutes, then flip, add a splash more oil, cover again, and repeat with the other side. Add at least 1 tablespoon oil to the skillet for each pan of burgers.

Transfer cooked burgers to a plate to cool. Serve as burgers or on salad.