These baked fritters work anywhere! On their own they make a great appetizer or side dish with an Indian meal, or serve with a mixed green salad for a perfect lunch or light dinner.
Adapted from from Dora’s Daily Dish
Ingredients
- 1 head cauliflower broken into florets
- 1 14oz can chickpeas rinsed and drained
- 1 bell pepper diced small
- 1 onion diced small
- 2 cloves garlic minced
- 1 C panko use oats for gluten free
- 1 tsp curry powder
- 1 tsp cumin
- 1 tsp turmeric
- Salt & Pepper to taste
Cumin-Yogurt Sauce
- 1/2 C Greek yogurt
- 2 T lime juice
- 1/2 tsp cumin
- 1/4 tsp coriander
- 1/4 tsp salt
- 1/8 tsp cayenne
Servings:
Instructions
- Preheat over to 375°.
- Boil or steam cauliflower until soft.
- Saute onion and bell pepper over low heat until soft.
- Add garlic and saute for another minute or so. Set aside.
- In a large bowl, mash the chickpeas. Add cauliflower and mash together. Alternately, pulse in the large bowl of your food processor.
- Add the rest of the Ingredients and stir until combined. Mixture should be wet enough to come together without falling apart.
- Shape into balls. Mine were about 1/4-1/3C of mixture each. Place on a parchment lined baking sheet. Press down to flatten into patties.
- Bake for 25 minutes, flip, and bake for 25 minutes more.
- Se
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