You’ll want to eat the smell
Cauliflower, Spinach and Chickpea Patties 6 Servings 1 hour and fifteen minutes.
3 cups 2 inch cauliflower florets
One 15 oz. can chickpeas drained and rinsed, or 1 1/2 cups cooked chickpeas
One ten-ounce package spinach, frozen chopped, thawed and squeezed of excess liquid
¾ cup finely chopped red bell pepper
4 scallions, white and light green parts only, finely chopped
3 cloves garlic, minced
2 tbsp. finely chopped fresh flat-leaf parsley
½ tsp. ground cumin
½ tsp, ground turmeric
Sea salt Freshly ground black pepper
3 large eggs lightly beaten
1 cup panko bread crumbs + more if needed
4 Tbsp. extra-virgin olive oil, + more if needed
Sauce of your choice – tahini, salsa, spiced yogurt
Pre-heat oven to 350. Line rimmed baking sheet with parchment + second sheet with waxed paper.
Use stockpot with steamer. Bring 2 inches of water to simmer over medium heat. Cook florets 8-10 minutes.
Use a potato masher to crush chickpeas until smashed but not smooth. Add spinach, bell peppers, scallions, garlic. Parsley and mix well. Add cumin, turmeric, 1 tsp. salt, 1 tsp. black pepper. Add eggs, ½ cup panko and stir to combine.
Place remaining panko in shallow dish. Shape 1/3 cup of mixture into a patty ½ in. Coat lightly with panko 12-14 patties. Heat oil in skillet and cook until golden brown – about 4 min.
Transfer patties to baking sheet, place in oven and bake for 10 min. Transfer to serving platter, pass sauce separately.