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Spiced Cauliflower and Walnut Patties with Tahini Drizzle
Original recipe: 4 servings · Prep: 20 min · Cook: 30 min · Total: 60 min
By PowerProteinPlates Editorial TeamPublished Apr 11, 2026 | Updated Oct 17, 2026
Middle Eastern
60 mins
easy-recipeswhole-foods
Cauliflower and walnut patties bound with eggs and coconut flour, pan-fried in batches and served with a tahini drizzle. Estimated timing (not kitchen-tested): preparation 20 minutes; cooking 30 minutes; additional elapsed time 10 minutes; total about 60 minutes. Assumes two cooking batches; allow more time if your pan, oven or basket needs additional batches. Additional time includes the relevant cooling, chilling, soaking, marinating or resting stages. Cooling varies with room temperature and portion size. Times are planning estimates based on the instructions. Follow the stated doneness and temperature checks, and extend cooking or cooling as needed.
Prep
20 min
Cook
30 min
Total
60 min
Servings
4
Difficulty
easy
Cuisine
Middle Eastern
Ingredients
Servings
4
- 1 medium head cauliflower (about 4 cups grated or finely processed)
- 1 cup walnuts, finely chopped
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon cayenne pepper (optional for mild heat)
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 2 large eggs, lightly beaten
- 2 tablespoons coconut flour (for binding)
- 2 tablespoons olive oil, for frying
- Tahini Drizzle
- 3 tablespoons tahini
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- 2-3 tablespoons water (to thin sauce)
- Salt to taste
Instructions
-
Wash and remove leaves from the cauliflower; grate it finely using a box grater or pulse in a food processor until the texture resembles rice-sized pieces.
-
Place grated cauliflower in a clean kitchen towel or cheesecloth and squeeze out excess moisture thoroughly. This step ensures patties hold together well.
-
In a large bowl, combine the grated cauliflower, finely chopped walnuts, diced onion, minced garlic, and fresh parsley.
-
Add the spices: ground cumin, coriander, smoked paprika, turmeric, optional cayenne, sea salt, and black pepper. Mix well to evenly coat all ingredients.
-
Add the lightly beaten eggs and coconut flour to the mixture. Stir thoroughly until combined and the mixture is thick enough to form patties. Let it rest for 5 minutes to allow the coconut flour to absorb moisture and bind.
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Heat olive oil over medium heat in a non-stick skillet.
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Shape the cauliflower mixture into patties about 2-3 inches in diameter and 1/2 inch thick using your hands or a scoop.
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Fry the patties in batches, cooking each side for 6-7 minutes until golden brown and cooked through. Adjust heat as necessary to prevent burning. Check the center reaches 160 F (71 C) because the mixture contains raw eggs.
-
Transfer cooked patties to a plate lined with paper towels to drain excess oil.
-
Prepare the tahini drizzle by whisking together tahini, lemon juice, minced garlic, and salt in a small bowl. Slowly add water, one tablespoon at a time, until the sauce reaches a smooth, pourable consistency.
-
Serve the warm cauliflower and walnut patties drizzled generously with tahini sauce. Garnish with additional chopped parsley if desired.
Timing note
Allow for preparation, 5 minutes binder rest and 12-14 minutes frying per batch. Additional batches increase elapsed time.
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