The absolute best vegan Mediterranean chickpea burgers made with cauliflower, olives and sun-dried tomatoes! This easy veggie burger recipe is gluten free, grain free, oven baked and served in a bun with a delicious creamy slaw.
Hellllloooooo to your new go-to lunch and the most insanely delicious and nourishing veggie burgers ever! These Mediterranean chickpea burgers are bursting with flavour and they just so happen to be vegan, gluten free, grain free, and soy free!
I love that these chickpea patties are SO easy to make, and filled with good-for-you ingredients. Packed with plant-based protein sources, fibre, and some healthy fats to make them filling and satisfying. They are made with a base of chickpeas and cauliflower and filled with sundried tomatoes and olives for that key Mediterranean flavour.
Everything is blended a food processor, then formed into patties for a super simple recipe that’s ready to pop in the oven in no time! I can’t wait to hear what you think! xo
Ingredients you’ll need
What separates these from your average chickpea patties are the flavourings — I mean when was the last time you used sundried tomatoes and olives to make a burger?! Here’s a quick rundown on the ingredients that make these burgers so tasty:
- Chickpeas: the bulk of our Mediterranean chickpea burgers are canned chickpeas! They provide protein and fibre.
- Kalamata olives: make sure they are pitted before adding to the food processor! Green olives would also be lovely here too.
- Sun-dried tomatoes: totally optional but delicious! For best results drain then pat dry sun-dried tomatoes if packed in oil before using.
- Onion: use any type of onion.
- Cauliflower: you can either use 1 cup of cauliflower florets or 1 cup cauliflower rice.
- Spices: A mix of ground cumin, smoked paprika, and oregano create an earthy, aromatic flavour profile. You can also add a dash of onion powder, garlic powder, and/or Italian seasoning for extra oomph.
- Almond meal: I used almond meal to keep them gluten free but breadcrumbs, oat flour or quick oats will work too.
- Lemon juice
How to make Mediterranean chickpea burgers
The process of making these burgers begins by blending the burger ingredients in a food processor. Then, simply form the mixture into patties, and bake! Here’s a full breakdown: (Note – The full printable recipe is at the bottom of this post).
To start: Blend the cauliflower in food processor until fine like “rice”.
Blend everything: Add the chickpeas, olives, sun-dried tomatoes (if using), Kalamata olives, onion, almond meal, seasonings and lemon juice. Pulse until just combined. Do not pulse too long to avoid a mushy consistency. Around 30 seconds should be sufficient.
Make patties: Form the mixture into 6 even sized patties. Place them on the baking sheet and lightly spray the tops with cooking spray.
Cook: Bake for 20 minutes, flip, and bake for another 15-20 minutes until golden. Let cool for 10 minutes before serving.
Prepare the slaw: While the patties bake, mix together the slaw. Combine the cabbage, onion, capsicum (bell pepper), garlic, salt, pepper, tahini, lemon juice and yoghurt in a bowl and mix well. Refrigerate until using.
Enjoy! Serve on bun of choice with slaw and avocado.
Ways to serve these mediterranean chickpea burgers:
- Greek style bowl: serve with quinoa or brown rice, leafy greens, cucumbers, cherry or grape tomatoes, avocado, feta cheese.
- Pita wrap: add leafy greens, olives, hummus, feta cheese and sliced cucumbers!
- In a burger bun with your favourite toppings. I love serving these burgers with my creamy slaw (as pictured here).
Want to store pre-cooked Mediterranean chickpea burgers for later? This is a great option because you’ll have heat-and-ready-to-go patties at your fingertips when needed!
Fridge: these vegan chickpea patties will last for about 3-4 days in the refrigerator in an airtight container. Be sure to cool the burgers completely before refrigerating.
Freeze: you can also place them in a freezer-friendly bag, and freeze the burgers for up for about 2-3 months.
Reheat: To reheat the patties, warm up in a pan over a medium heat until heated through. Alternatively, reheat patties in the microwave or toaster oven until warmed through.
A few of my other favourite mea-free meals to try:
If you try this Mediterranean chickpea burgers recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
The absolute best vegan Mediterranean chickpea burgers made with cauliflower, olives and sundried tomatoes! This easy veggie burger recipe is gluten free, grain free, oven baked and served in a bun with a delicious creamy slaw.
- 1 can chickpeas, rinsed
- 1/4 cup (50g) kalamata olives
- 1/4 cup sun-dried tomatoes, drained well
- 1/2 onion, roughly chopped
- 1 teaspoon each paprika, ground cumin, oregano
- 1 cup (100g) cauliflower rice
- 1/2 cup (50g) almond meal
- 3 tablespoons lemon juice
- pinch of salt
- 1 cup shredded cabbage
- 1/4 onion, thinly sliced
- 1/4 red capsicum (bell pepper), thinly sliced
- 1/2 teaspoon garlic powder
- salt + pepper, to taste
- 1–2 tablespoons lemon juice
- 1 tablespoon tahini
- 3 tablespoons plain yoghurt
- Preheat the oven to 350F/ 160C (fan-forced)
- Blend the cauliflower in food processor until fine like “rice”.
- Add the chickpeas, sun-dried tomatoes (if using), olives, onion, almond meal, seasonings and lemon juice. Blend until just combined. Do not blend for too long to avoid a mushy consistency. Around 30 seconds should be sufficient.Add a few extra tablespoons of almond meal if too “wet”.
- Form the mixture into 6 patties, place on the baking sheet and lightly spray the tops with cooking spray.
- Bake for 20 minutes, flip, and bake for another 15-20 minutes until golden. Let cool for 10 minutes before serving.
- To make the slaw combine the cabbage, onion, capsicum (bell pepper), garlic, salt, pepper, tahini, lemon juice and yoghurt in a bowl and mix well.
- Serve burgers with buns, slaw and toppings of choice.
Keywords: chickpea burgers, chickpea patties, cauliflower, chickpeas, vegan, gluten free, grain free