Gluten free, vegan cauliflower patties recipe
How awesome are burger patties?! I love them, they are so easy to make and they are furthermore healthy if they are not deep fried. I have been experimenting with all kind of veggies like zucchinis, carrots, celery or cauliflower to make these fritters. This cauliflower patties recipe is my absolute favorite. Aside from the incredibly taste, these patties are also…
- low in fat
- gluten free
- egg free
- dairy free
- relatively low carb
They are also high in fiber and protein. Yes, high in protein because of the chickpeas, chickpea flour and the flax seeds. The flax seeds contain furthermore omega 3 fatty acids which is a big bonus.
These fritters are versatile
You can eat these cauliflower patties as a snack with mustard or a cashew cream cheese spread. Another possibility is to serve them as veggie burgers or add them to your buddha bowl like you can see in the following picture. These cauliflower patties contain wholefood plant-based ingredients only. The recipe is so simple and these patties taste very delicious. They actually taste so good that I always have to resist devouring them right out of the pan. Doing this is not a great idea, as I tend to burn my mouth.
Easy to make cauliflower patties recipe
This recipe is so easy to make and won’t take more than half an hour. Of course you could also bake the cauliflower patties in the oven if you don’t want to use any oil to fry them but it will take much longer. The dip in the first photo was made from cashews (soaked overnight) which I blended (on high speed) with water, a little bit dijon mustard, nutritional yeast flakes and also two cloves of garlic.
You could also add these patties to the following healthy vegan buddha bowl: VEGAN BUDDHA BOWL WITH ROASTED CHICKPEAS
I hope you will enjoy my cauliflower patties recipe. If you try it out please leave a comment below and/or tag me in your Instagram or Facebook post with @elavegan and #elavegan so that I can see it and leave a comment.
This cauliflower patties recipe is versatile and easy to make
- 1/2 cauliflower head, cut into small florets (250 g)
- 1 can of chickpeas, rinsed and drained (300 g)
- 2 tbsp chopped parsley
- 2 cloves of garlic, minced
- 1-2 tsp coconut oil for frying
- 1/2 cup chickpea flour (60 g)
- 1 1/2 tbsp flax seeds, ground
- 1 tsp onion powder
- 1/2 tsp cumin, ground
- salt and pepper to taste
Boil the cauliflower florets in salted water until tender, then discard the water
Meanwhile combine all dry ingredients in a bowl, set aside
Pulse all wet ingredients (except the oil for frying) in your food processor until combined (don't over process)
Add the wet ingredients to the bowl of dry ingredients and mix everything together with your hands
Form 8-10 patties and bake in a lightly greased pan from both sides (about 5 minutes each) until golden brown
Serve with mustard or any other dip which you like