Perfectly fluffy cauliflower fritters, packed with fresh herbs, cumin and other warm spices. Serve them as an appetizer or snack with a squeeze of lemon juice or mint yogurt! Or pile them into a little pita for lunch. Lots of ideas below.

Cauliflower fritters served on a plate

I’ve not met vegetable fritters I did not like, but today’s cauliflower fritters recipe tops them all! Satisfying, fluffy, and layered with warm flavors.

Every so often, I get to share a recipe from a cherished cookbook from my library. Today’s recipe is from Falastin by Sami Tamimi and Tara Wigley. Let me say, it was difficult to choose just one recipe to share. The book is a marvelous selection of doable and exciting recipes that will wake your taste buds in a great way. And the inspiring stories are worth a read. Definitely check it out (and enter the giveaway below for a chance at a free copy).

Ingredients for cauliflower fritters

About these fritters

You know from my earlier roasted cauliflower recipe that I am partial to cauliflower and cumin, the combo just works! That’s part of why I wanted to try these cauliflower fritters with cumin.

But then I saw the fritters batter includes onions, fresh parsley and more warm Middle Eastern flavors like turmeric, Aleppo pepper flakes and hints of cinnamon. I knew it was a flavor explosion waiting to happen! I took one bite and knew I liked them almost as much as I like falafel, which is saying a lot!

If you haven’t made fritters before, they’re easier than you think. This recipe begins by blanching the cauliflower until soft, then smashing the florets in with a tasty batter of fresh herbs and spices, bound together with a little egg and flour. From there, you just pan-fry the fritters! Yes, there is a way to bake them if you must, see below. But I will tell you these fritters are better fried.

How to make cauliflower fritters

The print-friendly recipe with ingredient list is just below, but for those of us who need a visual, here is how this recipe goes:

  • Cook the cauliflower
    Cut up a small cauliflower head into florets and add them to boiling salted water for about 4 minutes or so. Keep a little bit of the cooking water and drain well. Mash the cooked cauli with a fork or a potato masher (just mash lightly)

    Bowl containing mashed cauliflower
  • Make the batter
    In a large bowl, mix together the mashed cauliflower with 1 cup all-purpose flour, fresh parsley, one small onion finely chopped, 2 eggs, a good bit of ground cumin (1 1/2 teaspoons), a dash of ground cinnamon, and about 1/2 teaspoon each turmeric or Aleppo pepper flakes (which you need to try if you don’t have it, but you can replace it with 1/4 teaspoon of red pepper flakes, if you must). Add a good dash of kosher salt and black pepper. Mix to combine. The batter will be wet.

    Mix for cauliflower fritters in a bowl
  • Pan-fry the fritters
    This is not the kind of batter you should use your hands to form into balls or fritter patties, it’s fairly wet. Use a spoon to scoop up about 2 to 3 tablespoons per fritter directly into a frying pan with heated sunflower oil (make sure the oil is hot). Do this in batches and do not crowd the pan (I cooked about 5 fritters at a time).

    Cook on one side until golden brown, then carefully turn the fritters over to cook on the other side (the book listed 5 minutes in total, but mine went more like 3 1/2 minutes).

    Use a slotted spoon to transfer the cooked veggie fritters to a large plate lined with paper towel. This will help absorb any extra oil.

    Cauliflower fritters resting on napkin to soak up excess oil

How to serve them?

These fritters are glorious hot off the pan with a quick squeeze of lemon juice or with mint yogurt, which is super easy to make by mixing dried mint with Greek yogurt, lemon juice, some good olive oil and a dash of kosher salt.

I also tried them with tahini sauce and with tzatziki (Greek cucumber yogurt sauce). And another one that I thought of last minute, and I’m so glad I did: harissa! If you love spicy food, try spooning a tiny bit of homemade harissa over a cauliflower fritter…so good!

In their book, Sami and Tara also suggest turning them into a little meal by piling them into some flatbread or pita.

Cauliflower fritters served on a plate with dipping sauce

Can I make these vegetable fritters ahead?

Yes! You can prepare the fritters batter one night in advance. Store it in the fridge in a tight-lid glass container until you are ready to cook.

Leftover cauliflower fritters are great at room temperature or warmed up in a medium-heated oven.

Baked fritters option

I will say that pan-frying will produce the best results for this cauliflower fritter (and that is how the recipe is written). But you can bake them in the oven if you absolutely need to. Here is what you do:

  • Once you prepare the fritters batter, refrigerate for 30 minutes.
  • Heat your oven to 400 degrees F.
  • Prepare a large rimmed baking sheet lined with parchment paper. Brush the parchment paper with olive oil.
  • Spoon about 2 to 3 tablespoons of the batter per fritter and arrange on the prepared baking sheet, making sure you space things out well.
  • Bake for about 15 to 20 minutes, turning over once midway through, or until the fritters are cooked well and both sides are golden brown.

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4.88 from 32 votes

Cauliflower Fritters Recipe with Cumin and Mint Yogurt

Suzy Karadsheh of The Mediterranean Dish. In the kitchenSuzy Karadsheh
Top down picture of cauliflower fritters
Easy, perfectly fluffy cauliflower fritters with fresh parsley and a few warm Middle Eastern spices including cumin, turmeric, and Aleppo pepper (you can use red pepper flakes instead, if you need more heat). These are great right off the pan or at room temperature with the mint yogurt or with a simple splash of lemon juice!
Prep – 15 minutes
Cook – 5 minutes
Cuisine:
Mediterranean, Middle Eastern
Serves – 16 makes 10 to 16 fritters
Course:
Appetizer

Ingredients
  

  • For the Mint Yogurt
  • 1 cup Greek yogurt
  • ½ tsp dried mint
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • ½ tsp salt
  • For the Cauliflower Fritters
  • 1 small cauliflower, cut into 1 ½-inch florets (3 cups florets)
  • 1 cup all-purpose flour
  • 1 cup fresh parsley, finely chopped
  • 1 small onion, finely chopped (about ¾ cup)
  • 2 eggs
  • 1 ½ tsp cumin
  • ¾ tsp ground cinnamon
  • ½ tsp turmeric
  • ½ tsp Aleppo pepper, (or ¼ tsp red pepper flakes)
  • ½ tsp baking powder
  • Kosher salt and black pepper
  • 1 cup sunflower oil

Instructions
 

  • To make the yogurt, place all the ingredients for the mint yogurt in a bowl. Mix to combine and keep in the fridge until ready to serve.
  • Bring a medium saucepan of salted water to a boil and add the cauliflower. Simmer for 4 minutes, then (making sure to reserve 3 to 4 tablespoons of the cooking water) drain into a colander.
  • Using a fork or a potato masher, crush the cauliflower, then transfer it to a large bowl.
  • Add the flour, parsley, onion, eggs, cumin, cinnamon, turmeric, Aleppo pepper flakes, baking powder, and 1 ¼ salt and a good grind of black pepper. Add 3 tablespoons of the cooking water and mix well to combine.
  • Line a large plate with paper towels.
  • In a large saute pan (about 9 inches wide), heat the oil. Once the oil is hot, carefully spoon 2 to 3 tablespoons of batter per fritter into the oil. You’ll need to do this in batches (adding 4 to 5 fritters at a time) so as not to crowd the pan, and use a spatula to keep them apart. Fry for about 4 to 5 minutes, flipping over halfway through, until both sides are golden brown (mine took 2 minutes on each side).
  • Using a slotted spoon, transfer the cooked fritters to the prepared plate and set aside while you continue with the remaining batches.
  • Serve warm or at room temperature, with the mint yogurt on the side.

Notes

  • This recipe is from the cookbook Falastin by Sami Tamimi and Tara Wigley. 
  • To serve: the mint yogurt is optional but amazing! If you don’t make it, finish the fritters with a squeeze of lemon juice. I’ve also tried these with Tzatziki sauce and tahini sauce
  • Make-Ahead Tip: The batter will keep in the fridge for 1 day, so you can make it in advance and keep it in the fridge for one night until you are ready to fry. 
  • Leftovers: Keep leftover cauliflower fritters in a tight-lid container in the fridge for 2 to 3 nights. 
  • Visit our online shop to browse quality Mediterranean ingredients including spices like Aleppo pepper flakes, cumin, turmeric used in this recipe. You’ll also find olive oils and more! 

Nutrition

Calories: 179.6kcalCarbohydrates: 9.5gProtein: 3.7gSaturated Fat: 1.6gTrans Fat: 0.1gCholesterol: 21.1mgSodium: 192.4mgPotassium: 179.7mgFiber: 1.3gSugar: 1.5gVitamin A: 352.6IUVitamin C: 23.6mgCalcium: 43.5mgIron: 1.1mg
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I’m Suzy; born and bred right on the shores of the Mediterranean. I’m all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you’re here…
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4.88 from 32 votes (20 ratings without comment)

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Comments

  1. Viveka says:

    5 stars
    Great recipe, tasty and fairly simple. Loved the spice combination.

    1. Suzy says:

      Thanks, Viveka!

  2. Theresa says:

    5 stars
    I love cauliflower and am always looking for a good recipe. I normally make zucchini fritters. These cauliflower fritters are delicious. They are good right out of the pan, cold and reheated. My new favorite fritter. Once again… Thanks Suzy for sharing another great recipe.

    1. Suzy says:

      My pleasure, Theresa! So glad you enjoyed it!

  3. Nicole says:

    These look not only tasty but simple to make. Glad I found this recipe, always looking for new ways to make use of vegetables.

    1. Suzy says:

      Hope you love it, Nicole!

  4. Bela says:

    Want to make this for my family, but how do I make it Eggless?

    1. Suzy says:

      Hi, Bela. I’m not sure about an egg substitute for this one. I’m sorry.

  5. Penny says:

    OK thanks Suzy. Love your recipies.

  6. Christine says:

    I just made these tasty fritters for lunch with my daughter. We had a fried egg on top! Taste sensation!

    1. Suzy says:

      Great idea! Thanks, Christine!

  7. JOAN JACKSON says:

    5 stars
    Another great recipe from Suzy! Thank you so much. Just made these tonight. My husband and I both loved them. Next time I will try using a lot less oil.

    1. Suzy says:

      Thanks, Joan!

  8. Loraine says:

    Hello. Do you think this could be made using cauliflower “rice” instead?

    1. Suzy says:

      If it is fresh (not frozen), I don’t see why not.

  9. Kate says:

    This looks amazing, can’t wait to try the recipe!

    1. Suzy says:

      They are so yummy! You’ll love them!

  10. Georgina Pandeli says:

    Made these tonight, delicious. Great recipe, thank you

    1. Suzy says:

      Wonderful, Georgina! So glad you enjoyed them!

  11. Mel says:

    5 stars
    I read in your “Notes” section it mentions leftovers keep for 2/3 days in the fridge.. My question is ,what are leftovers ?? If I want leftovers, does that mean I have to buy a bigger cauli ? 😂 Tasted great ,thank you. 😘

    1. Suzy says:

      LOL! Glad you enjoyed the recipe, Mel!

  12. Patti P says:

    I will try these and have them with my husband, our youngest son and my mother who lives with us.

    1. Suzy says:

      Thanks, Patti!

  13. Karen says:

    I would love to share these with my daughter, post-COVID when it is safe for us to share a meal again.

  14. Christina Clark says:

    Miraculously I had all ingredients on hand for these fritters. Cooked them in a Ninja Foodi air fryer, 375 for 15 mins (my fryer seems to run hot)….not the same as oil, but still delicious! Thanks for another great recipe.

    1. Suzy says:

      Thanks for sharing, Christina! Very helpful.

  15. Becky says:

    4 stars
    These cauliflower fritters look amazing! I can’t wait to try them.

    1. Suzy says:

      Thanks, Becky!

  16. MarieK says:

    This recipe sounds delicious! I will share with my family. My daughter is vegetarian, so this is right up her alley!

    1. Suzy says:

      Hope you all love it!!