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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, and cauliflower to make these fritters. This cauliflower patties recipe is my absolute favorite.
Aside from the incredible taste, these patties are also…
- light
- gluten-free
- egg-free
- dairy-free
- relatively low carb
- plant-based
- vegan
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 makes the patties even healthier.
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. You can also add some grated vegan cheese or finely chopped veggies to the batter like peppers or zucchini. 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 haha.
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 and they won’t be crispy.
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. The patties are vegan, gluten-free, protein-rich and they're perfect as a snack, side dish, lunch or dinner.
- 1/2 cauliflower head, cut into small florets (250 g)
- One 15 oz can chickpeas (rinsed and drained) (about 280 g)
- 2 tbsp parsley, finely chopped
- 2 cloves garlic, minced
- 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
Cook 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 fry them with some oil in a skillet from both sides (about 5 minutes each) until golden brown.
Serve with mustard or any other dip of choice.
- You can add a little bit of grated vegan cheese and some chopped veggies to the batter to make the patties taste even better. This step is optional.
- The recipe makes 10 patties. Nutrition facts are for one patty.
If you are using Pinterest, feel free to pin the following photo:
This is AMAZING! The recipe itself is so easy to make, and all the ingredients are very easy to find in Russia. I’ve always struggled with vegan recipes, because some ingredients are super expensive or you simply have to order online from other countries.
But back to this patties. They are so soft, the texture is perfect. I’v never tried better vegan patties ever. Thank you for this recipe.
Thank you so much for this amazing feedback, Sveta! I am really happy you liked my cauliflower patties. 🙂
Wonderful recipe. Made it twice so far and my kids loved it. They normally hate to eat cauliflower, but when I “hide” it in these patties they really enjoy it. Thank you!
Yay, that’s incredible! Makes me so happy that your kids love these patties as well. Thanks for your great feedback, Anne 🙂
Made these little ones. Very easy and quick receipe!
Personal tip: don’t make them too big, and bake them long enough so they are nice and crunchy & you’ll love them!
Really happy they turned out great. Thank you, Nina!
How long did you bake at what temp? I would like to do the same as well to keep them oil free.
I would suggest 180 degrees C. Bake for about 15 minutes per side (or until golden brown).
I loved this recipe! It was liked by my husband too. It’s so full of flavour and nutrition. I added some nutritional yeast for a cheesier taste. I also didn’t have chickpea flour so I substituted it with regular apf and some panko bread crumbs for a crispier texture! Thank for this lovely recipe, Ela!
Thanks for your sweet comment, Sarah! I am happy they turned out great, even with a different flour. The addition of nutritional yeast flakes is such a great idea 🙂
These look great Ela! I am not a huge fan of cauliflower unless it’s masked well and these look perfect. I LOVE chickpeas and use them so much it should be illegal, haha! Love how easy they seem too!
Thank you, Brandi! Haha, illegal, so funny. I go crazy about chickpeas as well, I probably eat them 6 times a week. 😀
These are amazing. They were so easy to make. My family loved them as well. I’m so excited to try your other recipes. Everything is so beautiful.. Thank you.
So glad to hear that, Mary! Thanks for your great feedback 🙂
DIe waren echt super lecker, danke!!!
Ich hab charlotten statt onion powder benutzt, hat gut geklappt!
Freut mich sehr liebe Michelle 🙂 PS: Hast du gesehen, dass ich auch auf Deutsch blogge? 😉
These are making me so hungry Ela. There are so many options – lunch, dinner, snack! Thank you for providing so many filling versatile recipes! Happy Thursday! Dee xx
Thank you, Dee! I hope you will give them a try. Happy Friday 🙂
I’ve got to make these this weekend because they look and sound so good! I’m still a “work in progress” vegan and struggle with meal planning because my husband isn’t keen on it. Thank you, as always, for your delicious recipes. I look forward to reading and making them!
Thank you Tamra! So glad my recipes are helpful. 🙂
Do you think these would turn out well baked? These sound delish but I don’t care for fried foods.
Yes, I think they will be a little bit more dry but still tasty 🙂
Love these! Made a few changes as I didn’t have the exact ingredients. Used quinoa flour instead of chickpea flour. Used celery leaves instead of parsley. Used olive oil. Used dried onion flakes instead of powder. No salt added. Australian tins are mostly 400grams so probably should have added some extra wet ingredients, but still very nice, thank you!
Thanks for your feedback, Lene. I am glad you love these cauliflower patties 🙂
Recipe calls for oil for frying but directions say to bake. Are they fried or baked? Or both?!
Hi Brenda, frying is correct! I will correct the instructions asap. Thanks for letting me know. 🙂
These patties are to die for and a perfect accompaniment to any buddha bowl concoction. I had these with quinoa, tomatoes, artichoke, kale and a lemon hummus dressing. I think my omni family will happily eat these too. Love love love! Thank you!!
So happy you liked my recipe, Diane. Thanks so much for your wonderful feedback. 🙂
Hello! Do you think these would be good reheated the next day?
Never tried it but yes, I think they would taste good reheated the next day. 🙂
Delicious! Even my omni hubby loved them. I served them with mango chutney
So glad you liked my recipe, Ann. Thanks for your feedback. 🙂
Any tips on time and oven temp for baking option?
I would suggest 180 degrees C. Bake for about 15 minutes per side (or until golden brown).
Can these be frozen?
I am pretty sure that would be fine. 🙂