Ingredients

The following ingredients have 10 Servings
  • 1/2 small cauliflower head (cut into small florets)
  • 1 (15 oz) can chickpeas ((rinsed and drained))
  • 2 tbsp parsley (finely chopped)
  • 2 cloves garlic (minced)
  • coconut oil (for frying)
  • 1/2 heaped cup chickpea flour ((see notes))
  • 1 1/2 tbsp ground flax seeds
  • 1 tsp onion powder
  • 1/2 tsp cumin (ground)
  • salt and pepper (to taste)

Instruction

  • Cook the cauliflower florets in salted water until tender (about 10-15 minutes), then discard the water.
  • Meanwhile, combine all dry ingredients in a bowl, and set aside.
  • Pulse all the wet ingredients (except the oil) in a food processor until combined (don't over-process, though. There should still be texture, not a paste).
  • Add the wet ingredients to the bowl of dry ingredients and combine with your hands.
  • Form 8-10 patties and fry them with a little oil in a large skillet on both sides (about 5 minutes each) until golden brown.
  • Serve with vegan sour cream, tzatziki, Ranch dressing, or tahini dressing,