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.


This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: