Vegan Cauliflower and Chickpea Patties
Ingredients
Wet components
- 1/2 small 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 components
- 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 a food processor until combined without over processing.
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 for about 5 minutes each until golden brown.
Serve with mustard or any other dip of choice.
