Printable recipe cardWe Cook Vegan
Cauliflower Patties
Original source
We Cook Vegan on YouTubeBaked cauliflower and chickpea patties seasoned with turmeric, cumin, garlic and fresh coriander.
Baked cauliflower and chickpea patties seasoned with turmeric, cumin, garlic and fresh coriander.
Cook time
37 min
Ingredients
9
Steps
11
Want to make your own printable recipe card?
ChefScribe turns YouTube cooking videos into clean ingredients, steps and print-friendly recipe cards.
Get 6 free recipes every month.
Ingredients
- 1 head of small cauliflower
- 400g | 14oz canned chickpeas
- 1 cup breadcrumbs
- 1tsp turmeric powder
- 1tsp cumin
- salt & pepper to taste
- 30g | 1oz fresh coriander
- 2 green onions
- 2 garlic cloves
Equipment
- Large saucepan
- Large mixing bowl
- Potato masher or fork
- Baking tray
- Parchment paper
Method
- Disassemble 1 head of cauliflower into inflorescences.
- Cut larger cauliflower florets in half or thirds.
- Put cauliflower florets in a pan with cold water and simmer for 5-7 minutes.
- In a large bowl, smash 400g | 14oz canned chickpeas well.
- Add the cauliflower florets to the chickpeas and blend well.
- Add 1 cup breadcrumbs, 1tsp turmeric powder, 1tsp cumin, salt & pepper to taste, and mix.
- Finely chop 30g | 1oz fresh coriander, 2 green onions, and 2 garlic cloves, then stir until combined.
- Transfer the mixture to the fridge for 15 minutes.
- Form the mixture into balls, then press between hands to shape into patties.
- Transfer patties onto a baking tray.
- Bake in a preheated oven at 390F | 200C for 30 minutes.
Helpful tips
- Drain the cauliflower well before combining it with the chickpeas.
- Chill the mixture before shaping so the patties hold together.
- Shape the patties to an even thickness for consistent baking.
Storage
Refrigerate the cooled patties in a covered container. Reheat until hot throughout before serving.
