Ingredients
- 2 cans chickpeas (15 ounces) divided
- 2 1/2 tablespoons olive oil divided, plus more for frying
- 1 cup onion chopped, about 1/2 a small onion
- 2 tablespoons garlic minced
- 2 cups cauliflower cut into small pieces about 1/2 a large head
- 1/2 teaspoon salt
- Black pepper
- Hummus of choice for topping
- Green onion diced, for garnish
Instructions
- Preheat oven to 400°F.
- Rinse and drain 1 can of chickpeas, place them on a paper towel, and dry them off thoroughly. Place the chickpeas in a large bowl and remove any of the loose skins that come off. Toss with 1 tablespoon of olive oil. Spread the oiled chickpeas on a large baking pan, being careful not to overcrowd them. Sprinkle with salt and pepper.
- Bake the chickpeas for 20 minutes. Stir, then bake an additional 5-10 minutes, until very crispy.
- Transfer the roasted chickpeas to a large food processor. Process until broken down and crumbly. Don't turn them into flour, as you want to retain some texture. Place processed chickpeas in a small bowl and set aside. Note that you won't use all the crumbs in this recipe, but it's easier to break them down when you have a larger amount.
- Heat the remaining 1 1/2 tablespoons of olive oil in a large pan over medium-high heat. Add the onion and garlic. Cook until lightly golden brown, about 2 minutes. Add the chopped cauliflower. Cook an additional 2 minutes, until the cauliflower is also golden.
- Turn the heat down to low and cover the pan. Cook until the cauliflower is fork-tender and the onions are golden brown and caramelized, stirring every so often. This takes about 3-5 minutes.
- Transfer the cauliflower mixture to the food processor. Drain and rinse the second can of chickpeas. Add it to the food processor along with the salt and a good pinch of pepper. Blend until the mixture is smooth and starts to turn into a ball, stopping to scrape down the sides as necessary.
- Transfer the cauliflower mixture to a large bowl and add 1/2 cup of the roasted chickpea crumbs. Stir until well combined.
- Form the mixture into patties with your hands.
- Pour just enough oil into a large skillet to lightly cover the bottom. Place over medium heat. Cook the patties in the hot oil until golden brown on one side, about 2-3 minutes. Flip and cook the other side until golden brown. It's easiest to work in batches, cooking a few patties at a time.
- Allow patties to drain and cool slightly on top of folded paper towels.
- Top with hummus and green onion. Serve immediately.