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One dairy free cauliflower chickpea burger on a gluten free bun with toppings.

Gluten-Free Chickpea Burger Recipe (Vegan Option)

  • Author: Lindsay Cotter
  • Total Time: 1 hour 10 minutes
  • Yield: 6 burgers 1x


Learn how to make a gluten-free, dairy-free, egg-free chickpea burger recipe with nutritious, whole food ingredients with the oven, grill, or air fryer!


Units Scale
  • 3 cups cauliflower florets (350-400 grams)
  • 1 can (13 ounces) chickpeas, drained
  • 1 Tablespoon light olive oil or avocado oil
  • 2 teaspoons smoked paprika, divided
  • 1 teaspoon minced garlic
  • Pinch fine kosher salt
  • 1/3 cup chopped green onion
  • 1/2 cup pumpkin seeds (pepitas)
  • Handful fresh torn parsley
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon fine kosher salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons ground flaxseed
  • 1/4 cup gluten free all purpose or 1-1 gluten free flour (see notes)
  • Gluten free hamburger buns
  • Optional Toppings – tomato, lettuce, onion, hummus, aioli


(See notes for grilling or air frying.)

  1. Preheat the oven to 400F. Line a 9×13 baking pan or baking sheet with aluminum foil.
  2. In a small bowl, toss together the cauliflower florets, chickpeas, oil, 1/2 teaspoon smoked paprika, garlic, and pinch of sea salt. 
  3. Spread the cauliflower and chickpeas on the prepared pan. Place in the oven and roast for 18-20 minutes, or until tender but slightly undercooked. Remove and set aside to cool.
  4. Transfer the roasted cauliflower and chickpeas to a food processor and pulse until combined.
  5. Add the chopped green onion and pumpkin seeds to the food processor. Blend until batter is combined but thick and chunky, scraping the sides as needed. 
  6. Add the remaining ingredients; torn parsley, 1 1/2 teaspoons paprika, cumin, chili powder, salt and pepper. Blend until a moldable “burger” batter is formed. (The seeds and herbs will be finely diced at this point, not fully blended.)
  7. Transfer the batter to a large mixing bowl. Add the ground flaxseed and gluten free flour and mix with a large spoon. Place the batter in the fridge to chill for 20 minutes.
  8. Preheat the oven to 400F and line a baking sheet with parchment paper. Set aside. 
  9. Once the batter is chilled, use ⅓ – ½ cup batter to shape into patties by hand (3 to 4 inches wide). Place the patties on the prepared baking sheet and bake for 10-15 minutes. Carefully flip the burgers and bake an additional 10 minutes or until golden brown and baked through.
  10. Serve the chickpea burgers on buns with optional toppings. Store burgers in an airtight container in the fridge for up to 4 days. When reheating, place burgers in the oven at 350 and reheat until heated through.


Alternative Cooking Method – To grill, heat the grill and brush with oil. Grill burgers 6-8 minutes each side, flipping carefully. The last 5 minutes of grilling, place the gluten free hamburger buns (sliced in half and face down) on the grill to toast. To make in the air fryer, preheat the air fryer to 400 F. Spray with cooking oil once preheated. Place the patties in the basket and air fry for 9-12 minutes (depending on thickness). Gently flip burgers with a large spatula at halfway point.

Substitutes – Gluten free oat flour or ground oats may be used, but the burgers might not hold up as well on the grill. I would chill batter an extra 5 minutes (25 min) if using oats. 

  • Prep Time: 20 minutes
  • Chill Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: dinner
  • Method: oven
  • Cuisine: American


  • Serving Size: 1 burger
  • Calories: 380
  • Sugar: 9.3 g
  • Sodium: 573.2 mg
  • Fat: 14.4 g
  • Saturated Fat: 2 g
  • Carbohydrates: 59.3 g
  • Fiber: 10.4 g
  • Protein: 9 g
  • Cholesterol: 0 mg

Keywords: cauliflower burger, cauliflower chickpea burger, plant based burger, vegetarian dinner, gluten free recipe, easy meal