Cauliflower and Chickpea Patties
The panko in these patties creates a little lightness to balance kapha in the spring. They are a perfect dish as a side or a main, and a great way to get the bitter and astringent flavors to keep kapha at bay.
Equipment
- 1 Large Skillet With a lid
- 1 Large Bowl
- 1 Baking Sheet
- 1 Piece of Aluminum Foil or Parchment Paper
Ingredients
- 1 Head Cauliflower Finely chopped
- 1 Can Chickpeas (Garbanzo Beans) Rinsed and drained
- 1 Bell Pepper Finely diced
- 1 Small Onion or Large Shallot Finely diced
- 4 Cloves Garlic Finely minced
- 1 Cup Panko Crumbs
- 1 tsp Sunflower Oil
- 1 TBSP Water
- 1 tsp Turmeric
- 1 tsp Cumin
- ½ tsp Black Pepper
- Salt to taste
Instructions
- Preheat Oven to 375° F.
- In a large skillet, bring heat to medium and add oil, onion, garlic, bell pepper and sauté until onion is translucent, about 5 minutes.
- Add cauliflower and spices to skillet with 1 TBSP of water and stir ingredients together. Cover and steam sauté until cauliflower is soft, about 10 minutes. Stir occasionally. Add more water if need to keep ingredients from burning, avoid adding too much water.
- In the meantime, mash the beans in a large bowl until smooth. Some small pieces are ok.
- When cauliflower is cooked through, add vegetable mixture and panko to the bowl with the mashed beans and stir together well and then mash together. Can stay a little chunky. Texture should be wet, but stay together well.
- In your hands, form mixture into balls about 3" in diameter and mash into patties. Add patties to lined baking sheet.
- Bake for 20 minutes, remove from oven and flip on the baking sheet and return to oven for additional 20 minutes until browned.
Notes
Serve over spring greens with your favorite dressing, or over quinoa, or on a bun as a burger.
Make them into smaller balls and bake them to be like falafel.
Panko keeps the patties light, but it can be replaced with any kapha supporting flour.
