cauli-veggie-patty-0036Since I made these tortillas my appreciation for cauliflower grew significantly. I guess now that I am able to eat cauliflower I can finally consider myself a grown-up. I think. I just need to find a job and, et voila’, I’ll be catapulted right into the stage of life called “adulthood”.  I know, it sounds too boring compared these chickpea and cauliflower patties that are fragrant, nutritious, crispy outside and soft inside.

cauli-veggie-patty-0060Speaking about jobs… are you aware of any openings about “cooking and travelling the world”? I’m quite sure I’d fit the position perfectly. Anything about cutting edge research in Photonics to make new life-changing technology will do too.

veggie-0088Actually, I’m not really lying in wait for job interviews (if you were a recruiter, I’d play hard to get). Having planned the longest holidays of my life in a part of the world that’s incredibly different from London, right now I’m am more of a free spirit willing to turn savings into life experiences rather than in a lifelong mortgage. Sure, life will call me back to duties and responsibilities soon, but that’s just one reason more to enjoy this boss-less time light-heartedly. Am I being too irresponsible to earn a spot in the adulthood life?


Chickpea and Cauliflower Veggie Patties


  • 2 cups cauliflower florets
  • 2 cups well cooked chickpeas
  • 1 tbsp olive oil plus more to stir fry the patties
  • 1/3 cup chickpea flour
  • 1/4 cup of silken tofu beaten
  • salt and pepper to taste


  • Set a large pot with an inch or two of water over medium heat. Place the cauliflower florets in a pan with little oil and cook for about 5-6 minutes. You don't want them to be completely cooked and too tender. Remove the cauliflower and run some cold water over it to prevent further cooking. Place the florets in the bowl of a food processor (I used a blender). Pulse the mixture for a few seconds until finely chopped (like cauliflower rice).
  • Transfer cauliflower to a medium sized bowl, add the chickpeas, olive oil, salt and pepper. Mix and mash the chickpeas with a fork (you can use the food processor for the chickpeas too. Your choice). You should still see little bits of chickpeas. Stir in the flour until, 1 tbsp olive oil, the mashed tofu and mix until your mix is fully combined and the flour is absorbed. Taste the mixture for seasoning and adjust accordingly.
  • Divide the mix into 4 equal portions and form patties with your hands. Place the patties on a plate and let them rest in the refrigerator for at least half an hour.
  • Heat a good slick of oil in a sauté pan over medium heat. Place the burgers in the pan. Depending on the size of your pan you could cook two at a time. Fry until one side is golden (about 2 minutes) and then gently flip them over.
  • Remove from the pan when the other side is golden. Keep warm on a parchment lined baking sheet in a low oven. Repeat with remaining patties. Serve hot with lettuce wraps/buns, avocado, tomatoes, red onion or whatever you fancy!

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  1. This looks delicious! I am loving veggie patty’s at the moment and as we come into Summer I plan on having many a burger bbq dinners! This is on the list for sure 🙂
    Bec x

  2. Oh this is perfect!!!!!!! Chickpeas and Cauliflower – come together and form a might BURGER! I love it and I will certainly be trying this – Chickpeas are a new favorite of mine!