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1
Preheat oven to 400 degrees F.
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2
Rinse and drain 1 can of the chickpeas and place them on a paper towel, drying them off well.
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3
Place chickpeas into a large bowl, removing any of the loose skins that come off, and toss with 1 tablespoon of olive oil.
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4
Spread them onto a large pan, being careful not to overcrowd them, and sprinkle with salt and pepper.
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Bake chickpeas for 20 minutes, stir, and then bake an additional 510 minutes until very crispy.
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6
Once the chickpeas are roasted, transfer into a large food processor and process until broken down and crumbly.
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Dont turn them into flour, as you want to leave some texture.
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Place into a small bowl and set aside.
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Heat remaining 1 1/2 tablespoon of olive oil in a large pan on medium-high heat.
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Add onion and garlic and cook until lightly golden brown, about 2 minutes.
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Add chopped cauliflower and cook an additional 2 minutes, until cauliflower is also golden.
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Turn heat down to low and cover the pan.
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Cook until cauliflower is fork-tender and onions are golden brown and caramelized, stirring every so often, about 35 minutes.
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Transfer cauliflower mixture into the food processor.
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15
Drain and rinse the remaining can of chickpeas and add it into the food processor, along with salt and a generous pinch of pepper.
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Blend until smooth and mixture starts to turn into a ball, stopping to scrape down the sides as necessary.
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Transfer cauliflower mixture into a large bowl and add 1/2 cup of the roasted chickpea crumbs (you dont use all of the crumbs, but its easier to break them down when you have a larger amount).
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Stir until well combined.
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Pour just enough oil to lightly cover the bottom of a large pan and heat on medium heat.
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Cook patties until golden brown, about 23 minutes.
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Flip and cook again.
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Its easiest to cook a few at a time, and work in multiple batches.
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Top with hummus, green onions and devour.
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Notes: 1.
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You can use whatever hummus you want.
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However, I think a flavored variety it best.
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27
I used roasted red pepper.
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Additionally, if you want the hummus to be more saucy you can thin it out with equal parts water and olive oil, until it reaches desired consistency.
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2.
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You dont want too much oil here, or they will just get soggy.
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31
Just enough to cover the pan evenly will do the trick.
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I had great success pouring in some oil, and then rubbing it around with a paper towel to ensure the pan is evenly coated, but not excessively coated.
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3.
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Resist the urge to flip them every minute to see if they are golden, as this prevents a nice crust from forming.
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Additionally, I found it easiest to gently flip with a fork, as opposed to a spatula.
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36
A spatula sometimes scrapes the crust off.
