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Cauliflower Chickpea Fritters

Cauliflower Chickpea Fritters
Recipe Date:
February 8, 2024
Serving Size:
Cook Time:
Imperial (US)
Simple techniques elevate broccoli and cauliflower in this delicious side dish. Smooth white cauliflower purée and chickpea flour make gluten- and dairy-free yet memorably crisp fritters. Briefly cooked broccoli is smoothly puréed into a bright green sauce with lots of mellowed garlic.
  • 4 tbsps Butter
  • 1 Large Yellow Onion, finely diced
  • Cloves from 1 Head of Garlic, thinly sliced
  • 1 cup Water
  • 1 tsp Sea Salt
  • 1 Bunch of Broccoli, cut into florets, tender stems finely diced
  • 1 Head of Cauliflower, broken into small florets, tender inner stem chopped
  • 1 1/2 cups Water
  • 2 cups Chickpea Flour
  • 2 tbsps Curry Powder
  • 1 tbsp Cumin Seeds
  • 1 tbsp Fennel Seeds
  • 1 tbsp Red Chili Flakes
  • 1 tsp Sea Salt
  • 1/2 tsp Baking Soda
  • 4 cups Vegetable Oil, for frying
  • Handful of Broccoli Flowers, from a past-harvest plant, for garnish

Make the Broccoli Garlic Sauce

In a medium saucepan, cook the butter and onion over medium heat, stirring frequently, until the onion is fragrant and softened but not browned, 3 to 4 minutes. Stir in the garlic, reduce the heat, and continue cooking, stirring frequently, just until the garlic is fragrant and softened but not browned, 2 or 3 minutes more. Add the water and salt and increase the heat to a boil. Add the broccoli, reduce the heat to a simmer, cover, and cook until bright green andtender, 7 to 8 minutes.

Transfer to a high-speed blender and carefully purée until smooth. (Hot liquids are dangerous—they can violentlyerupt. For safety, drape a kitchen towel over the blender, start slowly, then gradually increase the speed.) Useimmediately or transfer to a resealable container and refrigerate for up to 3 days. Gently reheat before serving.

Make the Fritter Batter

In a medium saucepan, combine the cauliflower stems, 1 cup (250 mL) florets, and the water. Bring to a simmer over medium heat, then cover and cook until the vegetables are mushy, 10 minutes or so. Transfer to a food processor and purée until smooth. Add the chickpea flour, curry powder, cumin seeds, fennel seeds, chili flakes, salt, and baking soda. Process until thoroughly mixed. Transfer to a medium bowl. Stir in the remaining cauliflower florets, thoroughly coating them in batter. Use immediately or transfer to a resealable container and refrigerate for up to 3 days.

Fry the Cauliflower Chickpea Fritters

Heat the vegetable oil in a large pot or deep-fryer over medium-high heat until it reaches 375°F (190°C) on a deep-fatthermometer. Using 2 spoons, the first to scoop, the second to release the batter, gently drop spoonfuls of thebatter into the hot oil. Work in batches so you don’t crowd the pot. Adjust the heat to maintain the ideal frying temperature of 365°F (185°C). Fry, stirring gently with a skimmer or slotted spoon, until golden brown and crispy, 2 to 3 minutes. Drain briefly on paper towel. Lightly season with salt. (Carefully cool, strain, and refrigerate the frying oil so you can use it again.)

Serve the fritters with the broccoli garlic sauce, garnished with broccoli flowers.


Excerpted from Farmhouse Vegetables by Michael Smith. Copyright © 2023 Michael Smith. Photography by Al Douglas. Published by Penguin, an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

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