You Are What You Eat So Make Cauliflower Spinach Chickpea Patties Recipes

YOU ARE WHAT YOU EAT, SO MAKE CAULIFLOWER, SPINACH + CHICKPEA PATTIES!

Steps:

• 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