Cauliflower, Chickpea and Walnut Gluten Free Fritters
Ingredients
- 500g cauliflower florets
- 150g chickpea/besan flour
- 2 tsp chilli flakes
- 2 tsp garam masala
- 2 tsp ground tumeric
- 1/2 cup chopped coriander
- 3 tsp ground cumin
- 3 eggs
- 1/2 cup walnuts, chopped
- 1 tbs tahini
- 1 lemon
- 1/4 cup coconut oil for cooking
Yoghurt Dipping Sauce
- 3/4 cup natural yogurt (I use FiveAM Greek Style Yogurt)
- 1/4 cup chopped corainder
- 1/2 tsp chilli flakes
- 1 tsp ground cumin
Thermomix Method
- Add coriander and cauliflower to your TM bowl and turbo pulse for 1 second at a time until it is finely ground
- Add the rest of the ingredients and mix on reverse speed 3 for 20 seconds.
- Heat a tbs coconut oil in a fry pan on medium heat.
- Add spoonfuls of the mixture to the pan and spread out the desired size. I made mine about a cm thick.
- Cook for a couple of minutes on each side until they are golden.
- Remove from pan and cover on a plate to keep warm
- Repeat until all the mixture has been used up.
Non- Thermomix Method
- Add coriander and cauliflower to your food processor and whizz until finely ground.
- Add to a bowl with the rest of the ingredients and mix with a spoon until combined
- Heat a tbs of coconut oil in a fry pan on medium heat.
- Add spoonfuls of the mixture to the pan and spread out the desired size. I made mine about a cm thick.
- Cook for a couple of minutes on each side until they are golden.
- Remove from pan and cover on a plate to keep warm
- Repeat until all the mixture has been used up.
Combine all dipping sauce ingredients in a small bowl and serve with the fritters.