Vegan cauliflower fritters with chickpea and quinoa – packed full of vitamins, nutrients and flavors. Also loaded with spinach, parsley and scallions these are perfect for a meatless meal. Sometimes 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.
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.
Brilliant! This is really needed in order to bind all the ingredients together in the absence of an egg. When making fritters, latkes or veggie burgers without an egg or chia eggs, the ingredients might not really stick together super well, you need something to act as that glue.
Instead of cheese I added some chickpeas and spinach. Essentially what we end up with in these cauliflower fritters 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.
This vegan cauliflower fritters with chickpeas and quinoa are incredibly healthy and good for you.
Now how can you resist making these as soon as possible?
I pan fried mine in a bit of coconut oil but I imagine these would be good baked too.
The vegan cauliflower fritters are lightly crispy on the outside and just bursting with freshness with every bite. A perfect meatless meal if you ask me.
Serve the vegan cauliflower fritters sandwiched between two slices of bread or on a simple salad of spinach leaves and red onion.
What’s your favorite cauliflower fritter recipe? Please share in the comments below!
How to make my vegan cauliflower fritters
Both vegen and gluten free these cauliflower fritters are packed full of vitamins, nutrients and flavors. Full of spinach, parsley and scallions these are perfect for a meatless meal.
- 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
- In a bowl combine chia seeds and water, and set them aside for 5-10 minutes to turn to jelly.
- In a food processor pulse the cauliflower until it resembles rice or couscous. To the food processor add spinach and chickpeas.
- 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.
- To the food processor add parsley, scallions, spinach and garlic. Pulse until finely diced.
- Add parlsey mixture to the bowl with the cauliflower mix. Mix.
- To the bowl add salt, a chia seed mixture. Mix until smooth. Add quinoa, and quinoa flour and mix.
- Freeze mixture for 15-30 minutes.
- 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.
- Pan fry until crispy on both sides. Repeat with rest of the patties, adding more coconut oil as needed.
Recipe inspired by Sprouted Kitchen
Serve over a simple salad or sandwiched between two slices of gluten-free bread