Best Cauliflower Chickpea Patties Recipes

YOU ARE WHAT YOU EAT, SO MAKE CAULIFLOWER, SPINACH + CHICKPEA PATTIES!

Steps:

• Preheat the oven to 350˚F
• Line a rimmed baking sheet with parchment paper and line another baking sheet with wax paper
• In a stockpot fitted with a steamer basket, bring 2 inches of water to a simmer over medium-high heat
• Place the cauliflower florets in the steamer, cover and cook until just tender, 8 to 10 minutes
• Meanwhile, place the chickpeas into a large bowl and use a potato masher or fork to crush them
• Add the cauliflower and mash until the ingredients are well smashed but not smooth, Add the spinach, bell pepper, scallions, garlic, and parsley and mix well
• Stir in the cumin, turmeric, 1 teaspoon salt and ¼ teaspoon black pepper
• Add the eggs and ½ cup breadcrumbs and stir to combine
• Place the remaining ½ cup breadcrumbs in a shallow dish
• Shape about ⅓ cup of the chickpea mixture into a patty ½-inch-thick
• Coat the patty lightly with breadcrumbs
• Place on the wax paper-lined baking sheet
• Repeat with the remaining mixture to make 12 to 14 patties
• In a large nonstick skillet over medium heat, heat 2 tablespoons olive oil until shimmering
• Place one-third to one-half of the patties in the pan and cook undisturbed until golden brown, about 4 minutes
• Flip the patties and cook until golden, about 4 minutes more
• Transfer the patties to the parchment-lined baking sheet
• Wipe the skillet clean with a paper towel
• Repeat to cook the remaining patties, wiping the skillet clean and adding 2 tablespoons oil before each batch
• Transfer the patties to the baking sheet as they are done
• When all the patties have been cooked, place the baking sheet in the oven and bake for 10 minutes
• Transfer the patties to a serving platter, season with additional salt and pepper, and serve hot with sauce passed separately

CAULIFLOWER PATTIES RECIPE

Steps:

• Cook the cauliflower florets in salted water until tender (about 10-15 minutes), then discard the water.
• Meanwhile, combine all dry ingredients in a bowl, and set aside.
• Pulse all the wet ingredients (except the oil) in a food processor until combined (don't over-process, though. There should still be texture, not a paste).
• Add the wet ingredients to the bowl of dry ingredients and combine with your hands.
• Form 8-10 patties and fry them with a little oil in a large skillet on both sides (about 5 minutes each) until golden brown.
• Serve with vegan sour cream, tzatziki, Ranch dressing, or tahini dressing,

CAULIFLOWER & CHICKPEA BURGERS RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• Place a towel over a large bowl. Using a box grater, grate the head of cauliflower down to the stem over the bowl. Add the salt to the cauliflower, mix it in, and allow it to sit for 20 minutes. After 20 minutes, use the towel to wring out the excess water from the cauliflower and return it to the bowl.
• Add the chickpeas, onion, bell pepper, garlic, cilantro, and spices to the cauliflower. Using a potato masher, mash the ingredients until thoroughly mixed together.
• Take a quarter of the mixture and shape it into a patty using your hands. Repeat with the remaining mixture to create four patties.
• Take the patties and place them on a parchment paper-lined baking sheet and bake for 20 minutes.
• Place patties on buns, and top with hummus, lettuce, tomato, and pickles.
• Enjoy!