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Cauliflower-Chickpea Fritters with Cilantro Raita

Cauliflower-Chickpea Fritters with Cilantro Raita

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These pakora-like fritters are so light and delicious you may not even mind dirtying up your kitchen with the frying, though you could probably bake them. Raita is a cool yogurt sauce.MORE+LESS-

Ingredients for Fritters


can chick peas (garbanzos), drained


tsp fresh grated ginger

Ingredients for Raita


cup plain yogurt (preferably whole milk)

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  • 1

    Coarsely chop the cauliflower and toss with a drizzle of olive oil and the garlic. Roast at 375°F for about 15 minutes or until golden brown.

  • 2

    Combine the cauliflower with the remaining fritter ingredients, adding enough water to make a batter (should be thick enough to drop spoonfuls into hot oil).

  • 3

    Heat the oil in a frying pan over medium heat. Drop spoonfuls of batter into the hot oil and fry until golden brown, flipping halfway. Transfer finished fritters to a plate lined with paper towels or cooling rack positioned over a cookie sheet, and stash them in a warm oven while cooking remaining fritters.

  • 4

    Prepare raita by blending all ingredients except cucumber in a blender. Add salt and pepper to taste, then stir in the cucumber.

No nutrition information available for this recipe

More About This Recipe

  • Everyone wants the same thing this time of year: to tighten their belts, both literally and figuratively.

    We want to clean up our diets and get our budgets back in the black after all the holiday indulgence. Whenever I want to accomplish both of these tasks at once, there's no easier way than to go vegetarian.

    If you don’t practice a meat-free existence all year round, it can be a little daunting to make the switch. But fear not—I have a decade of vegetarianism under my belt, and I'm here to help! Any of these appetizers can easily make the transition from party platter to brown bag lunch, so making extra really pays off.

    1. Cauliflower-Chickpea Fritters with Cilantro Raita.

    These pakora-like Cauliflower-Chickpea fritters are so light and delicious you may not even mind dirtying up your kitchen with the frying, though you could probably bake them. To make a batter, I combine flour, a little crushed tomatoes for moisture, a sprinkle of baking powder and soda, an egg and a little water. I added chopped roasted cauliflower florets, freshly-grated turmeric (you can use powdered) and a handful of cooked chickpeas. Make the raita by blending plain yogurt, a handful of cilantro, lime juice and salt and pepper. So easy, and makes a nice dinner with rice and naan or roti.

    2. Japanese Rice Balls (Onigiri).

    Japanese Rice Balls are basically the PB&J of Japan. Cook up a pot of sushi rice and season with rice vinegar, mirin and a few pinches of salt. Scoop a ball with wet hands, and form a little pocket in the middle to stuff in a bit of teriyaki tofu, a blob of miso, or some chopped Japanese pickles. Then cap the filling with more rice, form into a rounded triangle and slap a little strip of nori on to keep your hands from getting messy when grabbing one. If you're packing these for lunch, wrap them in plastic wrap to keep them from drying out.

    3. Crepe Purses.

    There's nothing more impressive than tiny crepe purses stuffed with lovely fillings—sweet or savory—and tied with a little chive string. Just make a bunch of the thinnest crepes possible, and fill them with a spoonful of anything you fancy: fig jam, goat cheese and chopped rosemary; sautéed spinach and toasted pine nuts; butternut squash with pecans and gorgonzola crumbles; the sky's the limit. There are even some vegan crepe recipes floating around, and I bet plenty of them aren't half bad. Then fold them up like tiny burritos or gather them up like coin purses and tie them closed with a chive (wilt in warm water first to make them pliable).

    4. Sweet Potato-Caramelized Onion Taquitos with Smoky Mole.

    These easy Sweet Potato-Camalized Onion Taquitos are filled with sweet potato and caramelized onions, seasoned with cumin and a pinch of cinnamon. Just roll the filling up into corn tortillas, spritz lightly with cooking spray and bake until crispy. Serve with a quick mole of ancho chiles and chipotles (soak these in veggie broth until soft), pumpkin seeds and a square of dark chocolate, pureed until smooth.

    5. Thai Salad Rolls.

    These Thai salad rolls are super easy, fast and cheap! Just pile softened rice papers with thinly-sliced teriyaki tofu, bean sprouts, cooked rice noodles, shredded carrots and lettuce. Add fresh mint and cilantro and roll them up! Serve with Thai sweet chile sauce or peanut sauce.

    Tightening the belt never tasted so good!

Cauliflower Fritters

Every so often, I invent a new recipe based on my desire for a certain food, and absolutely fall in love with it. For example. today I was craving some form of cauliflower. My mom used to make steamed cauliflower with an incredible béchamel on top (but let's be honest, you could pour béchamel over dog crap and I'd eat it. ok maybe not dog crap, but you get the point). Béchamel makes everything taste good, so I wanted to come up with a more creative form of cauliflower.

Whenever I think of cauliflower, I think of Indian food. Cauliflower is a vegetable used in many Indian dishes, all of which I love. So today's recipe has Indian influences of Cumin and Turmeric and a little cayenne for the extra pop!

So the recipe I came up with is: Cauliflower Fritters with a Cilantro Lime Dipping Sauce. I made this recipe so that it's completely gluten free. Instead of All Purpose Flour, I used Chickpea flour (which is also used a lot in Indian Cooking, like for Pakoras). Enjoy!

Vegetable Fritters

When you pass through the produce department are you the type who sees a stack of vegetables and enjoys the thought of chopping and dicing, or do you see that as a huge chore? If you are on the latter team then Heinen’s ready-chopped and riced vegetables are just for you. Either way you cut it, this recipe for delicious vegetable fritters is loaded with riced cauliflower, diced peppers and chopped red onion as well as corn for a touch of sweetness. Warm savory spices add another dimension for layers of flavor. Most all of these veggies can be picked up, cut and ready to toss into the mix. How easy is that?

You can add a mixed green salad for a light vegetarian dinner, or serve these vegetable fritters as an appetizer for your next gathering. Any way you serve them they’ll be a big hit.

I make this recipe to clean up the fridges’ remnants. You can use just about any vegetable and it always tastes fantastic. If you use vegetables high in water content like zucchini, be sure to squeeze out all the moisture after they are shredded.

I’m serving these fritters with a cool creamy Raita. Raita is to Indian food what tzatziki is to Greek food. It is a yogurt-based condiment. You will find many variations of this sauce, but most Raita recipes are more likely to include a spicy element like cumin, cayenne pepper and ginger. Today I’m using cumin and toasted brown mustard seeds. They look like caviar spooned onto the sauce but lend a warm burst of flavor to the cool savory yogurt.

These fritters are a family favorite. The vegetables are slightly sweet and the spices add a slight heat without overpowering. Then, the crispy fried edges with the cool savory yogurt create layers of flavors and textures, hot cool smooth and crispy, that keep you reaching for more. They’re great hot, but equally delicious cold, so they make a perfect next day lunch…if you manage to have any left overs.

Vegetable Fritters


For the Fritters

  • 1 cup sweet yellow corn
  • 1 cup riced cauliflower
  • 1/4 cup fine diced red onion
  • 3 tablespoons chopped parsley
  • 1/2 cup diced peppers (red yellow green)
  • 1 1/2 cups flour
  • 1/4 cup sugar
  • 1 teaspoon baking powder
  • 2 tablespoon brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tsp fried brown mustard seeds (see instructions)
  • 1/2 teaspoon cayenne pepper
  • 1 cup milk
  • 1/2 cup canola oil for cooking

For the Raita

  • 3 teaspoons ground cumin (see note below)
  • 2 tablespoons extra virgin olive oil
  • 4 teaspoons black or brown mustard seed
  • 1 1/2 cups whole milk Greek yogurt
  • 1 tablespoon fresh squeezed lemon juice
  • 2 green onions, ends trimmed and minced, plus more for garnish 1/3 bunch cilantro, stems and all, minced, plus more for garnish 1/2 teaspoon sea salt
  • 1/4 teaspoon chili powder


  1. First, prep the spices.
  2. Heat olive oil in a skillet, then add mustard seeds and cook just until the first few pop, 1 – 2 minutes. Remove skillet from heat and set pan aside to cool. When cool, strain mustard seeds from the oil. Reserve 2 teaspoons of seeds for the fritters and use the rest remaining seeds and the oil for drizzling over Raita just before serving.
  3. In a medium bowl, stir to combine yogurt, lemon juice, 1 Tbsp. olive oil, green onions, cilantro and 1 teaspoon each of ground cumin, fried mustard seeds and sea salt.
  4. Cover and set in fridge while you make the fritters.
  5. In a large bowl of a food processor, add the flour, brown sugar, sugar, baking powder, cayenne, salt, pepper and 1/4 cup of the corn.
  6. Pulse until blended together, then transfer mixture to a mixing bowl. Stir in remaining corn, peppers, cauliflower, onion, parsley, mustard seeds and milk, mixing until a batter forms. It should be the consistency of a thick pancake batter.
  7. Add oil to a large skillet saucepan and heat over medium high heat. You only need enough oil to coat the pan. This is a shallow fry, not a deep fry. To test your oil, sprinkle a few drops of water in the pan. If they sizzle, your pan is ready. You can also test the oil with a wooden spoon. The oil will start bubbling around the spoon.
  8. When the oil is hot, add a little less than 1/4 cup of batter to the skillet and then quickly smooth the batter out to a circle. Cook for 2 to 3 minutes, flip and cook another 2 minutes, or until brown and crispy all over. The veggie fritters are ready to flip when they are golden brown.
  9. Remove and repeat with the remaining batter until all the batter has been used. Keep the fritters warm.
  10. Just before serving, spoon Raita into a serving bowl and swirl with a spoon. Drizzle with reserved mustard seeds and oil, and sprinkle with chili powder and reserved green onion and cilantro. Serve fritters with a big dollop of Raita and a few cherry tomatoes.

Note: Try using whole cumin seeds and toast and grind your own. It’s easy! Simply set a small skillet over medium heat. Add cumin seed and, shaking the pan a bit, cook just until seeds are fragrant, 1 – 2 minutes. Stay with it, they will burn quickly. Grind toasted seeds with a mortar and pestle or spice grinder. Give it a try.


House full of cilantro haters here, so I used mint instead. It was perfect.

This is a great recipe. Made a few tweaks. Added a pinch of kosher salt and chopped carrots for color. And the best improvement on the recipe, instead of mixing in a bowl. Put into a blender. It makes the raita less clumpy and a bit more liquidy like you see in an Indian restaurant.

I'm sure the recipe is fine, but come on, what's with the stock photo? That's dill not cilantro! SMH. :)

This recipe is delish. A perfect condiment. I had it on the side with flatbread and chicken shawarma. I also added chopped tomatoes and pinch of salt. Iɽ probably add a bit of mint and lemon next time. :)

Taste is excellent but I feel the tevture is a little thick maybe i'm just used to eating it in Indian or Nepalese restaurants.

Delish! I made this with dairy-free coconut yogurt and it was the perfect compliment to my dal

Good recipe. I shredded the cucumber, sprinkled with kosher salt and allowed to drain in a colander for 30 min before combining with rest of ingredients. Also used mint instead of cilantro.

Very simple and delicious.

This was a really good recipe and so simple to make. I had the Raita with Chicken Shish Kabobs. Yumm. Yumm. Excellent.

Fast & easy. I grated the cucumber and drained well before adding to yogurt & spices. Like others, I used mint. Very cooling and delicious with our fish curry. It does need a little salt at the finish.

I think this recipe is amazing and, really makes the raita special. I think they have made it to have a great texture and, I think adding a bit of lemon is nice.

I think it has a great texture and, a very smooth great taste I also think adding a bit of lemon is nice

Really good, perfect complement to the chicken vindaloo I made in the crockpot, adding a much needed cooling element. I thought it needed the dash of salt when I scooped and ate it with the leftover cucumber spears, but hubby thought it was good w/o any salt, and he was eating it with the vindaloo. Winner either way. I used the cilantro that comes in a tube and sour cream instead of plain yogurt because that was what I had on hand. I did omit the cumin, since the vindaloo had plenty of heat on it own, but it was very tasty.

This is the closest recipe I've found to that of my favorite Indian restaurant. It's a must try.

It was so good, but I used mint instead of cilantro. Very cooling very good.

I usually grate the cucumber and let it drain in a collander before using. I prefer to use finely chopped mint instead of cilantro. Refreshing as a dip for some grilled naan as well as a condiment for lamb kebobs.

my ma makes da best raita and der r different kinds of raita..dis is the most simple one the above recipe she adds 1/2 tspn sugar+2-3 tbsp of Pomegranate seeds+juice of 1/2 of a lime..n sprinkle a pinch of red chill pwdr . try it am sure u'll love it

This is the perfect Raita! It's very easy to make and is delicious. I make mine with fat-free Greek yogurt and chop my cucumbers very fine.

Delicious and goes very nicely with the ground coriander/cilantro flatbreads. Unfortunately had to use dried cilantro as it was all I had on hand at the last minute. I also threw it into the mini-processor to make it a finer consistency. Make more than you think you need as this is addictive.

This was a big hit at a party I hosted and so simple to make. I chose to use greek yogurt for some extra tang and thinned it out with a little regular plain yogurt. Delicious.

mint in place of coriander also works well.

really nice with the coriander and cilantro flatbread. I may finely dice my cucumber next time as it was too big to stay on the flatbread without falling off.

Simple and very good. Choice of yogurt definitely matters, I would avoid low-fat or fat-free yogurt for this recipe.

Gobi Pakora – Indian Cauliflower Pakora

Learn Gobi Pakora – Classic Spicy Cauliflower Pakora – Indian Cauliflower Fritters Recipe with quick and easy step-by-step photo instructions. These Classic Spicy Cauliflower Pakoras are easy chickpea flour battered, deep fried flavoured Indian Fritters which are just perfect for rainy and cold weather. Plus, these fritters are vegan, gluten free, and vegetarian.

If you ask me, I would tell you that these crispy pakoras are not only perfect for the monsoon or drizzly weather, but these can be relished at any time of the year. Yes, like any other fritters you can have them anytime, but they are just godsent especially on a rainy day.

I said rainy and cold season because in North India Pakoras are particularly made during monsoon. For Indian people, Chai and pakoras are a must when it’s dropping.

I don’t eat fried food frequently, but pakoras are something I can’t say no to. They are just too good. You simply name pakora and my mouth would start watering. Seriously, I just love all type of pakoras.

These gobi/cauliflower pakoras are one of my favorites. I must say that Pakoras and I are best friends since childhood.

I could still recall the auspicious days like Nag Panchami, First Sawan Somwar when pakoras were a must. On such days my Mom used to make everyone’s favorite pakoras in the family to make them happy. No wonder my Mom and Granny spent a long time in Kitchen on such days.

They used to make Bread Pakora for me, Mirchi Vada for my Granny, Mix Veg Pakora for my sister, Bread Roll for my brother and Onion pakora for my Dad. Oh, Pakoras were always a feast on the dinning table.

Pakora is the name for any kind of fritters which is quite popular in India. They are also known as fakkura, bhajiya, pakoda, pakod, bhajji or ponako in different regions**.

Pakoras are the commonly served snack/brunch with adark Adrak Ilaichi Wali Chai to guests. They are also an essential part of Indian wedding ceremonies and other celebrations. Parties or get-togethers are never complete without the presence of pakoras.

For a healthier version, one can opt for baking, instead of deep frying. These pakoras would still taste good. I have fried these fritters in light rapeseed oil, you can use any other oil which is suitable for deep frying.

These delectably spicy, vegan, gluten free, and vegetarian fritters can also accompany a meal as a side. I love to eat them sandwiched between bread slices. I have to warn you that these classic Spicy Pakoras are deliciously addictive and you can’t stop at one or two.

These gobi pakoras or cauliflower fritters can be served as a snack, brunch, breakfast, or even as a starter. They are best served with Green Coriander Chutney, Garlic Tomato Chutney, Tamarind Chutney, Tomato Chutney, or Momos Chutney.

Other recipes which are famous during Monsoon or Rainy season:

Let’s learn to make Gobi Pakora – Classic Spicy Cauliflower Pakora – Indian Cauliflower Fritters Recipe in easy to understand quick steps.

Take a large mixing bowl. Add all the ingredients, except lemon juice and baking soda, to it. Add water to make a smooth batter. Add lemon juice and baking soda to the batter, and mix well again. Add cauliflower florets and mix well to coat.

Heat oil in a saucepan. When oil is hot turn the heat to medium. Drop chickpea batter dipped cauliflower florets and deep fry until they turn golden brown in color. Drain onto a kitchen towel to absorb extra oil. Sprinkle some chaat masala on top, and squeeze some lemon juice. Serve hot with your favourite dipping and beverage. Enjoy!



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