Gluten Free | Vegan | Egg Free
Preheat the oven to 400F. Line a baking sheet with aluminum foil. In a small bowl, toss together the cauliflower florets, chickpeas, oil, smoked paprika, garlic, and sea salt.
Spread the cauliflower and chickpeas on the prepared pan. Roast for 18-20 minutes, or until tender but slightly undercooked. Remove and set aside to cool.
Transfer the roasted cauliflower and chickpeas to a food processor and pulse until combined. 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. Add the remaining ingredients. Blend until a moldable “burger” batter is formed.
Transfer the batter to a large mixing bowl. Add the flaxseed and flour and mix with a large spoon. Place the batter in the fridge to chill for 20 minutes.
Once the batter is chilled, use 1/3 cup batter to shape into patties by hand. Place the patties on a baking sheet and bake for 25 minutes, flipping once.
FULL RECIPE AT: