Cauliflower Patties

Ingredients:

“Wet” ingredients:
1/2 small cauliflower, cut into small florets
1 can (400 g) chickpeas, drained and rinsed under running water
2 tablespoons finely chopped parsley
2 cloves garlic, minced
coconut oil for frying

“Dry” ingredients:
1/2 cup chickpea flour (you can also use oat flour or plain all-purpose flour)
1 ½ tablespoons ground flaxseed
1 teaspoon onion powder
1/2 teaspoon ground cumin
salt and pepper (to taste)

Directions:

1. Boil the cauliflower florets in salted water until tender (about 10-15 minutes), then drain.
2. Meanwhile, mix all the dry ingredients in a bowl; set aside.
3. Blend all the “wet” ingredients (except the oil) in a food processor until smooth. Just don’t over-blend – it’s important that the mixture still has some texture and doesn’t become pasty.
4. Add the “wet” ingredients to the bowl with the dry ingredients. Mix everything together with your hands.
5. Shape into 8-10 patties and fry in a large frying pan with a little oil on both sides (about 5 minutes per side) until nicely browned.
6. Serve with (vegan) sour cream, TZATZIKI, RANCH or TAHINI (sesame paste) sauce.
NOTES: If the mixture is too dry, add a little chickpea liquid from the can (to help the patties stick together better). If the mixture is too runny, add a little more flour. By the way, you can add some grated (vegan) cheese and chopped vegetables to the dough - the patties will be even tastier!

Yield: 10 patties

Recipe: elavegan.com