Cauliflower and Chickpea Pancakes

Do you like potato pancakes but are also trying to add more vegetables to your diet that are NOT potatoes? This is a good option!

You can make the batter ahead and store in the fridge, then fry them up when you are ready for them!

1 cauliflower
1 onion
2-3 jalapenos (or bell pepper if preferred)
garlic, minced, to taste
1 can of chickpeas, drained
1 fake egg (I used Follow Your Heart’s VeganEgg)
about 3/4 cup of flour (more or less depending on how much liquid your egg substitute adds)
spices (I used curry powder, cumin, tumeric)
salt and pepper
oil for cooking and frying
sour cream (I had tofutti on hand)

Cut the cauliflower into smaller pieces. I didn’t want it falling apart or falling through the strainer, so I cut part of the stem out and then cut off little trees from there. Put the cauliflower in a pot with water and boil it until it is super soft, soft enough that a butter knife should cut right through with ease. Drain.

While the cauliflower is boiling, dice the onion and jalapeno. Heat up a bit of oil in a pan, add onion and jalapeno and cook until soft. Then add minced garlic and cook for another minute or two.

Put the cauliflower and chickpeas in a large bowl and mash until no large pieces remain. If you still have a few whole chickpeas, that’s fine. Add the onion mixture and spices to taste. Mix up your vegan egg and add it in, mixing it all together. Then add flour until it all starts to hold together well and seems like you could mold it into a patty.

Put it in the fridge to cool for at least an hour. You could cover this and leave it overnight if you want.

Heat some oil in a pan and shape the batter into flat balls. I found that making them really thin was key to getting a nice texture. If they are thick, they stay pretty smushy in the middle. Shape them as thin as you can with your hands, and then flatten them with the spatula once they are in the pan. Cook until desired doneness, then flip and cook other side as well. I preferred a darker brown color vs a golden brown, it held together better and added more texture. Add more oil as needed.

Serve immediately with sour cream.

These are very versatile, you could change them up based on what spices you have and like. The curry was tasty (you can add more than you think you should). I could also see these being really good with cheese mixed in. Cheddar and fake bacon would be great, or parmesan with a little bit of butter on top. Chives would work, even nutmeg or cinnamon if you want to take it in a different direction.

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