Find VRC | veganrecipeclub.org.uk on TwitterFind VRC | veganrecipeclub.org.uk on FacebookFind VRC | veganrecipeclub.org.uk on InstagramFind VRC | veganrecipeclub.org.uk on YouTube

All recipes are deliciously vegan.

Spicy Chickpea and Cauliflower Patties with Spring Onion Chapatis

gluten free
wheat free
cheap as chickpeas
3 spoon difficulty rating

40 minutes

Serves: 2-4

Spicy Chickpea and Cauliflower Patties with Spring Onion Chapatis

Another lovely recipe from ex-Viva!Life Editor and Cookery Manager, Helen Wilson. She's kindly donated it from her own fab food blog, Lots of Nice Things.

Top Tip: mise en place
When cooking with a fairly long list of ingredients, make life easier by doing what the French call 'mise en place'. Get everything ready - ingredients and equipment - before you start cooking.  If you have a longish list of herbs and spices, you might want to measure them out and put them in a small bowl ready to go.

Basically, it saves a lot of hassle (hunting for a sieve while the onions burn etc!) and makes the cooking go more smoothly.

Ingredients: 

Patties

  • 1 tin chickpeas, drained
  • 1/2 head cauliflower, broken into florets
  • 2 tbsp sunflower or vegetable oil
  • 1 small onion, finely chopped
  • 1-2 medium-sized red chillies, finely chopped
  • 1 cm cube of ginger, finely chopped
  • 1 clove garlic, crushed
  • 1 tbsp cumin seeds
  • 1/2 tsp turmeric
  • 1/2 tsp asafoetida or fenugreek powder
  • 1/4 tsp cayenne pepper
  • 1 tbsp lemon juice
  • Salt and pepper to taste
  • 2 tbsp gram flour
  • 2 tbsp plain flour (or use gluten-free flour)
  • 2 tbsp sunflower or vegetable oil to fry patties

 

Spring Onion Chapatis

  • 1 1/4 cups plain flour or chapati flour (GF option: use gluten-free flour or a mix of this and gram flour (chickpea flour, also known as besan)
  • 1/2 cup water
  • 3 spring onions, finely chopped
  • Salt and pepper
  • 2 tbsp sunflower or vegetable oil
  •  

Method: 

1. Bring the cauliflower florets to boil in a medium saucepan of salted water. Turn the heat down and cook for around 5 minutes, until soft, then drain.

2. Meanwhile, see how soft the tinned chickpeas are. They should be squashed easily under a fork. If not, boil in water for another 15-20 minutes.

3. In a frying pan, heat the oil then fry the onion, garlic and ginger for a couple of minutes, before adding the rest of the ingredients, apart from the flours and the second lot of oil. Don’t have the heat too high, or the spices will burn. Allow the ingredients to soften and brown lightly, before removing from the heat.

4. Place the chickpeas and cauliflower in a medium-sized mixing bowl then add the onion and spice mix. Mash all the ingredients together thoroughly using a potato masher. Stir in the flour to bring the mixture together to form a dough. Divide it into 6-8 pieces and shape each piece into small patties.

5. If the patties aren’t sticking together very well, sprinkle in a teaspoon more of either flour and mix again. Shape all your patties, then fry them on a medium heat in the oil, turning until they are golden on both sides.

6. Either allow to cool or keep warm in a pre-heated oven while you make the chapatis.

7. Mix flour, water and spring onions together in a mixing bowl with a wooden spoon to form a dough. Roll out the dough into one long ‘sausage’ on a floured worktop and divide into 2 or 4 pieces. Roll each piece into a circle with your hands, then flatten into chapatis (around 3mm thick) using a floured rolling-pin.

8. Heat the oil in a saucepan to a fairly high heat, before adding in each chapati and cooking in turn. They will start to bubble slightly and brown quite quickly, so keep an eye on them and turn promptly. They will only take a couple of minutes each to cook.

9. Serve the patties with a chapati and a yogurt dip or homemade raita - made from plain soya yoghurt - plus sweet chilli or chilli and garlic sauce.

Share on FacebookShare on Twitter

Did you know that Vegan Recipe Club is run by a charity?

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.

New recipes

Displaying 1 - 19 of 19
Chestnut, Mushroom & Red Wine Pithivier
Beautiful to look at, rich, tasty and easy to create, this pithivier makes for the perfect Christmas centrepiece or if...See recipe »
Apricot & Chestnut Stuffing
This stuffing is really delicious, easy and compliments a range of dishes. Makes the perfect filling for our Turkey-less roast...See recipe »
Simple Pear & Walnut Tarte Tatin
A number of people in the Viva! office said this is the best dessert they've ever had! Let's not mention...See recipe »
Easy Vegan Turkey-less Roast
Oh wow! This roast is just heavenly and the ultimate centrepiece for your Christmas dinner! It's actually very straightforward to...See recipe »
Frangipane Tart
This is one of my favourite dessert recipes: light, crisp pastry with a frangipane topping over a delicate layer of...See recipe »
Celebration White Nut Roast with Herb Stuffing
Here is the answer to the question people always ask vegetarians and vegans: ‘what on earth do you eat for...See recipe »
Eton Mess
This is delicious. Vegan meringues really do work! They can be prepared ahead and stored in an airtight container until...See recipe »
Thai Green Curry
You can make this authentic, fragrant Thai green curry from scratch or do the quick version if you're short of...See recipe »
Mutta Thoran (Keralan Coconut Scramble)
This is a veganized version of a traditional Keralan dish and a delicious alternative to your standard tofu scramble!See recipe »
Mango Salsa
Fresh, zingy and delicious... this salsa goes great with Carribean and Mexican dishes!See recipe »
Jerk Tofu with Rice & Peas
Bring the carnival to your kitchen with this hearty, protein-rich and delicious dish! Comfort food at it's best...See recipe »
Chocolate & Marshmallow Dessert Pizza
Here we have deliciously decadent, hand-stretched, artisan egg-shaped pizzas with melted chocolate sauce, roasted marshmallows and more chocolate... mmm!See recipe »
The Meatless Feast Pizza
This is a hand-stretched artisan pizza with homemade tomato sauce, red onion, pulled jackfruit, plant-based meats in a BBQ sauce...See recipe »
Pumpkin, Blue 'Cheese' & Walnut Pizza
A delicious way to use up pumpkin after Halloween. Enjoy this unusual twist on a classic dish :)See recipe »
Cherry & Almond Chocolate Brownies
These brownies are rich, moist, chocolatey and delicious! One of the Viva! staff said they were the best brownies they'd...See recipe »
Creamy Cashew & Tofu Curry
This is a lovely rich and creamy curry, full of flavour and protein. It's easy to make and could be...See recipe »
Potatas Bravas
This classic Spanish tapas dish is soo delicious and easy too! Serve it with a green salad and it feels...See recipe »
Coffee-poached Figs with Orange & Hazelnuts
Taken from 15 Minute Vegan: On a Budget by Katy Beskow (Quadrille £15) Photography ©Dan Jones 'This is one of...See recipe »
Root Vegetable Bhuna
Taken from 15 Minute Vegan: On a Budget by Katy Beskow (Quadrille £15) Photography ©Dan Jones I always roast up...See recipe »