From time to time I feel generous and like to create light and tasty options for my husband’s lunch menu.
Normally it is mostly vegetarian or vegan (even though he is not fully vegan yet), but he likes to experiment.
Today I want to share with you one great recipe that came out of those lunch menus – vegan chickpea and cauliflower cakes.
Oh, they are great, especially when served hot and fresh.
I like to make them crispy on the outside but it’s up to you.
It will still be very tasty if soft all over.
Pair it with any sources of your choice.
I like them with salsa or sweet Asian sauce. Delicious! Super easy to make and very healthy. Let’s give my cakes a chance! Ready?
Let’s go cooking!
We will need:
1 can of chickpeas
4 medium cauliflower rockets
1/6 of white onion
Handful of fresh spinach
1 table spoon of flaxseed meal + 1,5 table spoon of water
1 table spoon of hemp seeds (optional)
1/3-1/2 cup of gluten-free oats
1/2 yes spoon of carry powder
1 tea spoon of lemon juice
Dry garlic, salt and pepper to taste
Oil for frying
Wash and dry your chickpeas.
Blend cauliflower with spinach.
Add chickpeas. Blend a bit letting the texture stay. You don’t want to have a pure.
Mix flaxseed with water, add to the main mixture with some lemon juice and spices.
Grind your oats or buy ready made oat flour.
Dump your cakes in the flour and fry on both sides.