Made with chickpeas and spices, then pan-fried and topped with hummus, these fritters make an easy, delicious, vegan-friendly meal.
Who doesn’t love comfort food? Anything crunchy or starchy or richly indulgent makes me feel so happy—until I get that crash from all the salt and sugar. Luckily, there are recipes for healthier comfort food, like these delicious vegan cauliflower fritters with hummus!
The savory combo of chickpeas, onions, and garlic pairs beautifully with cauliflower’s earthy and nutty notes for a complex flavor profile. Frying them in olive oil delivers that deeply satisfying crunch I expect from a comforting snack. I’ve made them for the nieces I babysit on weekends, without letting on that they were filled with veggies. Those girls ate them up like crazy! And now they ask for them every week, saying they’re tastier than chips. Are they just flattering me? Doesn’t matter. I’m just glad they like a snack that’s this easy to make with ingredients I always keep on hand.
Serving these fritters with hummus opens a world of flavorful possibilities! I’ve dipped these beauties in all the varieties of hummus—from straightforward plain hummus to slightly spicy red pepper hummus to seriously hot jalapeño hummus to a sweet maple syrup-infused batch my neighbor whipped up one weekend. This last one made a big hit with my nieces, as you might guess. Give this vegan fritter recipe a try and experiment with all the different combinations out there!
Are Vegan Cauliflower Fritters With Hummus Healthy?
Yes! This dish is nutrient-dense, high in fiber and plant protein, low in saturated fat, and moderate in calories and sodium, making it a healthy choice for most people following a well-balanced vegan or omnivore diet. You get some heart-healthy fats from the olive oil, as well as micronutrients like potassium, iron, vitamin C, and calcium.
Chickpeas add a lot of nutrition to this recipe, but they’re also high in carbs. To make the dish more keto-friendly, you could replace them with a lower-carb binder like almond flour—or simply swap them for more cauliflower!
Where Did Cauliflower Fritters Originate?
I thought cauliflower fritters were a modern-day invention that health food fanatics developed. Turns out, they’re beloved throughout the Middle East with deep roots in the region’s cuisine. Known as mshat in Arabic, these fritters showcase the Middle Eastern traditions of transforming humble, everyday ingredients into dishes full of flavor and history. While not unique to any single country, cauliflower fritters are a staple in Palestinian kitchens and are often enjoyed at family gatherings or as a nourishing street food. And now, they’re my favorite multicultural comfort food!
How Do I Store Leftovers?
Allow fritters to cool, then store them in an airtight container in the fridge for up to 4 days. Store the hummus separately in its own airtight container. Homemade hummus typically stays good in the fridge for about 5 days, while store-bought versions can last up to 10 days—but follow recommendations on the packaging. You can also freeze cauliflower fritters either before or after you fry them. Separate uncooked, shaped patties with wax paper and freeze in a freezer-safe zip-top bag for up to 3 months. Thaw overnight in the fridge before frying as usual. For cooked fritters, let them cool completely, then freeze solid in a single layer on a baking pan and transfer to a freezer-safe zip-top bag for up to 1 month. They will likely lose some of their original crispiness, but reheating in a skillet with a light spray of cooking oil, in a 350°F oven for 15 to 20 minutes, or in an air fryer at 355 to 400°F for 4 to 10 minutes (flipping halfway) can get some of that crunch back.
Serving Suggestions
Vegan cauliflower fritters with hummus are the perfect snack to share with friends. Besides pairing them with different hummus flavors—this Pumpkin Hummus brings a little sweetness to the table—you could make a vegan-friendly appetizer spread by serving up Air-Fryer Buffalo Cauliflower, Vegan Stuffed Mushrooms, and this yummy Mexican Sweet Potato Noodles Wrap With Vegan Cheese Sauce. Finish with Gluten-Free Vegan Snickerdoodles for a truly satisfying nosh!
Ingredients
- 2 cans chickpeas (15 ounces) divided
- 2 1/2 tablespoons olive oil divided, plus more for frying
- 1 cup onion chopped, about 1/2 a small onion
- 2 tablespoons garlic minced
- 2 cups cauliflower cut into small pieces about 1/2 a large head
- 1/2 teaspoon salt
- Black pepper
- Hummus of choice for topping
- Green onion diced, for garnish
Instructions
- Preheat oven to 400°F.
- Rinse and drain 1 can of chickpeas, place them on a paper towel, and dry them off thoroughly. Place the chickpeas in a large bowl and remove any of the loose skins that come off. Toss with 1 tablespoon of olive oil. Spread the oiled chickpeas on a large baking pan, being careful not to overcrowd them. Sprinkle with salt and pepper.
- Bake the chickpeas for 20 minutes. Stir, then bake an additional 5-10 minutes, until very crispy.
- Transfer the roasted chickpeas to a large food processor. Process until broken down and crumbly. Don't turn them into flour, as you want to retain some texture. Place processed chickpeas in a small bowl and set aside. Note that you won't use all the crumbs in this recipe, but it's easier to break them down when you have a larger amount.
- Heat the remaining 1 1/2 tablespoons of olive oil in a large pan over medium-high heat. Add the onion and garlic. Cook until lightly golden brown, about 2 minutes. Add the chopped cauliflower. Cook an additional 2 minutes, until the cauliflower is also golden.
- Turn the heat down to low and cover the pan. Cook until the cauliflower is fork-tender and the onions are golden brown and caramelized, stirring every so often. This takes about 3-5 minutes.
- Transfer the cauliflower mixture to the food processor. Drain and rinse the second can of chickpeas. Add it to the food processor along with the salt and a good pinch of pepper. Blend until the mixture is smooth and starts to turn into a ball, stopping to scrape down the sides as necessary.
- Transfer the cauliflower mixture to a large bowl and add 1/2 cup of the roasted chickpea crumbs. Stir until well combined.
- Form the mixture into patties with your hands.
- Pour just enough oil into a large skillet to lightly cover the bottom. Place over medium heat. Cook the patties in the hot oil until golden brown on one side, about 2-3 minutes. Flip and cook the other side until golden brown. It's easiest to work in batches, cooking a few patties at a time.
- Allow patties to drain and cool slightly on top of folded paper towels.
- Top with hummus and green onion. Serve immediately.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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