Vegan Cauliflower Chickpea Quinoa Fritters {Gluten-Free}

Vegan Cauliflower Chickpea Quinoa Fritters {Gluten-Free}

Both vegen and gluten free these cauliflower chickpea and quinoa fritters s are packed full of vitamins, nutrients and flavors. Also loaded with spinach, parsley and scallions these are perfect for a meatless meal. 


Sometime I have super lazy cooking days. I don’t make much, and will nibble on random things all day. I’m not always charging around the kitchen creating up new kitchen  masterpieces.

On those days I have my standard over easy eggs with avocado and smoked salmon in the morning, some egg drop soup for lunch and a blog repeat recipe for dinner.

As a snack I love my sunflower seeds, and every now and then will do really odd things like eat an entire can of baby corn. And yes I will nibble on it as if it was a regular sized ear of corn – Tom Hanks in Big style. You know what I’m talking about right?

Today was almost going to be one of those days but then I stumbled upon this recipe. I was instantly inspired.

I threw the computer aside and ran over to the kitchen, flipping my hair up and tying my apron on in a hurry.

The original recipe calls for quinoa cauliflower fritters with eggs and cheese. I was in the mode for a vegan makeover of this recipe.

Instead of eggs, I went with the veganized chia egg (which I already tested out once with a vegan gluten-fee banana bread recipe) where you mix chia seeds with water, let it sit for a few minutes and the mixture turns jelly-esque and it’s a great replacement for an egg.


Instead of cheese I added some chickpeas and spinach. Essentially what we end up is a powerhouse of vitamins and nutrients all packed into one adorable little fritter. We’ve got garlic, parsley, scallions, spinach, chickpeas, cauliflower, and quinoa.

All incredibly healthy and good for you.

Now how can you resist making these as soon as possible?

They’re lightly crispy on the outside and just bursting with freshness with every bite. A perfect meatless meal if you ask me.

Serve sandwiched between two slices of bread or on a simple salad of spinach leaves and red onion.

What’s your favorite fritter recipe?


Yields 6

Vegan Cauliflower Chickpea Quinoa Fritters {Gluten-Free}

Both vegen and gluten free these cauliflower chickpea and quinoa fritters s are packed full of vitamins, nutrients and flavors. Full of spinach, parsley and scallions these are perfect for a meatless meal.

20 minPrep Time

20 minCook Time

40 minTotal Time

Save Recipe


  • 2 cups cauliflower florets
  • 1 cup canned chickpeas, rinsed and drained
  • 1 cup cooked quinoa
  • 1 tablespoon whole grain dijon mustard
  • 6 scallions
  • handful parsley
  • 3 ounces spinach
  • 3 tablespoons chia seeds
  • 6 tablespoons water
  • 1 - 1 1/2 teaspoons salt
  • 1/4 cup quinoa flour (plus a few more tablespoons more for forming fritters) (can use a gluten-free breadcrumb mix instead)
  • 4 cloves garlic, minced
  • 2 tablespoons coconut oil


  1. In a bowl combine chia seeds and water, and set them aside for 5-10 minutes to turn to jelly.
  2. In a food processor pulse the cauliflower until it resembles rice or couscous. To the food processor add spinach and chickpeas.
  3. Pulse a few more times until spinach and chickpeas broken down and everything is mixed together and crumbled (without being completely smooth). Remove and place in a large bowl.
  4. To the food processor add parsley, scallions, spinach and garlic. Pulse until finely diced.
  5. Add parlsey mixture to the bowl with the cauliflower mix. Mix.
  6. To the bowl add salt, a chia seed mixture. Mix until smooth. Add quinoa, and quinoa flour and mix.
  7. Freeze mixture for 15-30 minutes.
  8. Heat 1 tablespoon coconut oil in a pan over medium heat. Form patties out of the mixture and lightly dredge in additional quinoa flour on both sides, flattening the patty down. Repeat for remaining patties.
  9. Pan fry until crispy on both sides. Repeat with rest of the patties, adding more coconut oil as needed.
Recipe Type: Dinner


Recipe inspired by Sprouted Kitchen
Serve over a simple salad or sandwiched between two slices of gluten-free bread


This post has been shared on Melt in Your Mouth Mondays,Inspiration Monday, Mostly Home Made Mondays , Natural Living Monday , Tasty Tuesdays, Totally Talented Tuesdays, Fat Tuesday, Tickle My Tastebuds Tuesday,Fresh Food Wednesday, Real Food Wednesdays, Gluten-Free Wednesdays,The Wednesday Roundup, Allergy-Free Wednesdays, Wellness Wednesdays, Full Plate Thursdays, Simple Lives Thursday , Pennywise Platter Thursday , Simple Meals Friday, Gluten Free Fridays,

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  1. Kerri says

    These look delicious! Why do they need to be frozen for 15 minutes? Does this help it hold together and not crumble? I often find that my vegan burgers fall apart in the pan. Just wondering if that’s what that step is about. Thanks!

    • Vicky says

      I find freezing them helps to hold them together. You could refrigerate them instead, or simply add a bit more breadcrumbs/flour into the mix to solidify them a bit and cut down on the wait time.

    • Vicky says

      The quinoa flour is added to the mixture (sorry about the confusion – I noticed that is not included in the instructions). I added 1/4 cup quinoa flour into the mixture and then used a few more tablespoons quinoa flour for dredging. If you have breadcrumbs on hand you could use those instead for both (I just didn’t). Hope that clears things up!! : ))

  2. says

    We are going to just love these Fritters. Thanks so much for sharing this awesome post with Full Plate Thursday and have a great day.
    Come Back Soon!
    Miz Helen

  3. Natalie says

    Im in the kitchen, these are looking delicious…but one question: the list says COOKED quinoa and then in the directions it doesn’t say to add it. Is it simply quinoa flour that is needed?
    Thank you!

    • Vicky says

      Hi Natalie, So sorry about the confusion. The directions should say add the cooked quinoa and the quinoa flour. I will update those now! Hope you enjoyed the recipe if you already made them!

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