(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.