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Vegan Cauliflower Fritters With Hummus
5 from 3 votes

Vegan Cauliflower Fritters With Hummus

Made with chickpeas and spices, then pan-fried and topped with hummus, these fritters make an easy, delicious, vegan-friendly meal.

Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
Servings: 4
Calories: 309 kcal
Cuisine: Vegan

Ingredients

  • 2 cans chickpeas divided, 15 ounces
  • 2 1/2 tablespoons olive oil divided, plus more for frying
  • 1 cup onion chopped, about 1/2 a small onion
  • 2 tablespoons garlic minced
  • 2 cups cauliflower about 1/2 a large head, cut into small pieces
  • 1/2 teaspoon salt
  • black pepper
  • hummus for topping, of choice
  • green onion diced, for garnish

Instructions

    Cup of Yum
  1. Preheat oven to 400°F.
  2. Rinse and drain 1 can of chickpeas, place them on a paper towel, and dry them off thoroughly. Place the chickpeas in a large bowl and remove any of the loose skins that come off. Toss with 1 tablespoon of olive oil. Spread the oiled chickpeas on a large baking pan, being careful not to overcrowd them. Sprinkle with salt and pepper.
  3. Bake the chickpeas for 20 minutes. Stir, then bake an additional 5-10 minutes, until very crispy.
  4. Transfer the roasted chickpeas to a large food processor. Process until broken down and crumbly. Don't turn them into flour, as you want to retain some texture. Place processed chickpeas in a small bowl and set aside. Note that you won't use all the crumbs in this recipe, but it's easier to break them down when you have a larger amount.
  5. Heat the remaining 1 1/2 tablespoons of olive oil in a large pan over medium-high heat. Add the onion and garlic. Cook until lightly golden brown, about 2 minutes. Add the chopped cauliflower. Cook an additional 2 minutes, until the cauliflower is also golden.
  6. Turn the heat down to low and cover the pan. Cook until the cauliflower is fork-tender and the onions are golden brown and caramelized, stirring every so often. This takes about 3-5 minutes.
  7. Transfer the cauliflower mixture to the food processor. Drain and rinse the second can of chickpeas. Add it to the food processor along with the salt and a good pinch of pepper. Blend until the mixture is smooth and starts to turn into a ball, stopping to scrape down the sides as necessary.
  8. Transfer the cauliflower mixture to a large bowl and add 1/2 cup of the roasted chickpea crumbs. Stir until well combined.
  9. Form the mixture into patties with your hands.
  10. Pour just enough oil into a large skillet to lightly cover the bottom. Place over medium heat. Cook the patties in the hot oil until golden brown on one side, about 2-3 minutes. Flip and cook the other side until golden brown. It's easiest to work in batches, cooking a few patties at a time.
  11. Allow patties to drain and cool slightly on top of folded paper towels.
  12. Top with hummus and green onion. Serve immediately.

Nutrition Information

Calories 309kcal (15%) Carbohydrates 41g (14%) Protein 12g (24%) Fat 12g (18%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 7g (35%) Sodium 317mg (13%) Potassium 575mg (12%) Fiber 11g (44%) Sugar 8g (16%) Vitamin A 34IU (1%) Vitamin C 30mg (33%) Calcium 87mg (9%) Iron 4mg (22%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 309

% Daily Value*

Calories 309kcal 15%
Carbohydrates 41g 14%
Protein 12g 24%
Fat 12g 18%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 7g 35%
Sodium 317mg 13%
Potassium 575mg 12%
Fiber 11g 44%
Sugar 8g 16%
Vitamin A 34IU 1%
Vitamin C 30mg 33%
Calcium 87mg 9%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.