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Herbed Cauliflower and Chickpea Biscuits

Name: Herbed Cauliflower and Chickpea Biscuits
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 servings
Cuisine: Mediterranean
Ingredients: 1 medium head cauliflower, chopped into florets (about 4 cups); 1 1/2 cups cooked chickpeas (or 1 can, drained and rinsed); 1/4 cup ground flaxseed; 1/4 cup nutritional yeast; 3 tablespoons olive oil; 1 teaspoon gluten-free baking powder; 1 teaspoon dried oregano; 1 teaspoon dried thyme; 2 cloves garlic, minced; 1/4 cup fresh parsley, finely chopped; 1/2 teaspoon turmeric powder; 1/2 teaspoon smoked paprika; 1/4 teaspoon black pepper; 1/2 teaspoon sea salt; 2-3 tablespoons unsweetened plant-based milk (almond or oat); 2 tablespoons finely chopped green onions

By PowerProteinPlates Editorial TeamPublished Apr 22, 2026 | Updated Jul 22, 2026

Mediterranean 40 mins high-proteingluten-freeeasy-recipeswhole-foodssnack-ideasmeal-prep-friendlybudget-friendly

Herbed Cauliflower and Chickpea Biscuits with measured ingredients, 40-minute timing, 12-serving yield, and step-by-step instructions for protein-focused meals, snacks, smoothies, and meal preparation.

Prep 15 min

Cook 25 min

Total 40 min

Servings 12

Difficulty easy

Cuisine Mediterranean

Ingredients

Servings 12

1 medium head cauliflower, chopped into florets (about 4 cups)
1 1/2 cups cooked chickpeas (or 1 can, drained and rinsed)
1/4 cup ground flaxseed
1/4 cup nutritional yeast
3 tablespoons olive oil
1 teaspoon gluten-free baking powder
1 teaspoon dried oregano
1 teaspoon dried thyme
2 cloves garlic, minced
1/4 cup fresh parsley, finely chopped
1/2 teaspoon turmeric powder
1/2 teaspoon smoked paprika
1/4 teaspoon black pepper
1/2 teaspoon sea salt
2-3 tablespoons unsweetened plant-based milk (almond or oat)
2 tablespoons finely chopped green onions

Powerproteinplates Herbed Vegan Cauliflower and Chickpea Biscuits ingredients image

Instructions

Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
Steam or boil cauliflower florets until tender (8-10 minutes). Drain and pat dry thoroughly to remove excess moisture.
In a food processor, pulse cauliflower and chickpeas into a coarse mixture with some texture—avoid pureeing smooth.
Transfer to a large bowl. Add ground flaxseed, nutritional yeast, baking powder, olive oil, oregano, thyme, garlic, parsley, turmeric, smoked paprika, black pepper, and sea salt.
Mix well. Gradually add plant-based milk one tablespoon at a time until the dough is slightly sticky but manageable. Fold in green onions if using.
Form 12 uniform biscuits (2 to 2.5 inches in diameter) with your hands and place evenly on the baking sheet.
Bake 20-25 minutes, flipping halfway, until golden and firm.
Let cool slightly before serving warm or at room temperature.
Store leftovers in an airtight container refrigerated up to 4 days or freeze for longer storage. Reheat in oven or toaster oven for best texture.