Vegan Cauliflower and Chickpea Patties
Ingredients
Wet mix
- 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
Dry mix
- 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
Preparation
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 dip of choice.
