"These chickpea patties are packed with the added goodness of cauliflower, spinach, red pepper, and scallions, giving them a wonderful light flavor and texture. Then we add tasty Mediterranean herbs and spices, such as cumin, turmeric, and parsley. The end result? A great- tasting dish, chock-full of legume protein and nutritious vegetables."
The Pollans like to serve these with their Poblano Tahini Sauce.
Adapted from Mostly Plants by Tracy, Dana, Lori & Corky Pollan. Copyright © 2019 by Tracy, Dana, Lori & Corky Pollan. Used with permission by Harper Wave. All rights reserved.
Ingredients
- 3 cups 2-inch cauliflower florets
- One 15-ounce can chickpeas, drained and rinsed, or 1 ½ cups cooked chickpeas
- One 10-ounce package frozen chopped spinach, thawed and squeezed of excess liquid
- ¾ cup finely chopped red bell pepper
- 4 scallions, white and light green parts only, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons finely chopped fresh flat-leaf parsley
- ½ teaspoon ground cumin
- ½ teaspoon ground turmeric
- Sea salt
- Freshly ground black pepper
- 3 large eggs, lightly beaten
- 1 cup panko breadcrumbs, plus more as needed
- 4 tablespoons extra-virgin olive oil, plus more as needed
- Sauce of your choice, such as Poblano Tahini Sauce, tahini, salsa, or spiced yogurt
Yield
Preparation
Preheat the oven to 350˚F. Line a rimmed baking sheet with parchment paper and line another baking sheet with wax paper.
In a stockpot fitted with a steamer basket, bring 2 inches of water to a simmer over medium-high heat. Place the cauliflower florets in the steamer, cover and cook until just tender, 8 to 10 minutes.
Meanwhile, place the chickpeas into a large bowl and use a potato masher or fork to crush them. Add the cauliflower and mash until the ingredients are well smashed but not smooth, Add the spinach, bell pepper, scallions, garlic, and parsley and mix well. Stir in the cumin, turmeric, 1 teaspoon salt and ¼ teaspoon black pepper. Add the eggs and ½ cup breadcrumbs and stir to combine.
Place the remaining ½ cup breadcrumbs in a shallow dish. Shape about ⅓ cup of the chickpea mixture into a patty ½-inch-thick. Coat the patty lightly with breadcrumbs. Place on the wax paper-lined baking sheet. Repeat with the remaining mixture to make 12 to 14 patties.
In a large nonstick skillet over medium heat, heat 2 tablespoons olive oil until shimmering. Place one-third to one-half of the patties in the pan and cook undisturbed until golden brown, about 4 minutes. Flip the patties and cook until golden, about 4 minutes more. Transfer the patties to the parchment-lined baking sheet. Wipe the skillet clean with a paper towel. Repeat to cook the remaining patties, wiping the skillet clean and adding 2 tablespoons oil before each batch. Transfer the patties to the baking sheet as they are done. When all the patties have been cooked, place the baking sheet in the oven and bake for 10 minutes.
Transfer the patties to a serving platter, season with additional salt and pepper, and serve hot with sauce passed separately.
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