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Savory Cauliflower and Chickpea Cakes with Tahini Drizzle

Name: Savory Cauliflower and Chickpea Cakes with Tahini Drizzle
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 3 servings
Cuisine: Middle Eastern
Ingredients: 1 medium head cauliflower (about 4 cups florets); 1 can (15 oz) chickpeas, drained and rinsed; 1 small yellow onion, finely chopped; 2 garlic cloves, minced; 1/2 cup rolled oats (gluten-free if desired); 1/4 cup fresh parsley, finely chopped; 2 tablespoons ground flaxseed + 6 tablespoons water (flax egg); 1 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/4 teaspoon smoked paprika; 1/4 teaspoon turmeric powder; Salt and freshly ground black pepper, to taste; 2 tablespoons olive oil (for cooking); 1/4 cup tahini paste; 2 tablespoons lemon juice; 1 tablespoon maple syrup; 1-2 tablespoons water (to thin sauce); Pinch of salt

By PowerProteinPlates Editorial TeamPublished May 4, 2026 | Updated Jul 22, 2026

Middle Eastern 35 mins high-proteineasy-recipeswhole-foodssnack-ideas

Savory Cauliflower and Chickpea Cakes with Tahini Drizzle with measured ingredients, 35-minute timing, 3-serving yield, and step-by-step instructions for protein-focused meals, snacks, smoothies, and meal preparation.

Prep 15 min

Cook 20 min

Total 35 min

Servings 3

Difficulty easy

Cuisine Middle Eastern

Ingredients

Servings 3

1 medium head cauliflower (about 4 cups florets)
1 can (15 oz) chickpeas, drained and rinsed
1 small yellow onion, finely chopped
2 garlic cloves, minced
1/2 cup rolled oats (gluten-free if desired)
1/4 cup fresh parsley, finely chopped
2 tablespoons ground flaxseed + 6 tablespoons water (flax egg)
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon smoked paprika
1/4 teaspoon turmeric powder
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil (for cooking)
1/4 cup tahini paste
2 tablespoons lemon juice
1 tablespoon maple syrup
1-2 tablespoons water (to thin sauce)
Pinch of salt

Powerproteinplates Vegan Savory Cauliflower and Chickpea Cakes with Tahini Drizzle ingredients image

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Cut cauliflower into florets and steam or roast until tender (about 10-12 minutes steaming or 15-18 minutes roasting). Let cool slightly.
In a large bowl, gently mash the drained chickpeas, leaving some texture.
Add cooked cauliflower to the bowl and mash together with chickpeas until combined but still chunky.
Mix in chopped onion, minced garlic, flax egg, rolled oats, parsley, cumin, coriander, smoked paprika, turmeric, salt, and pepper.
Stir thoroughly until a sticky dough forms. Rest mixture for 5 minutes to allow oats and flaxseed to absorb moisture.
Shape mixture into six even cakes, approximately 3 inches wide and 1 inch thick.
Heat olive oil in a large non-stick skillet over medium heat. Fry cakes for 4-5 minutes per side until golden and firm. Alternatively, bake on the prepared sheet for 15 minutes, flipping halfway, until golden.
Meanwhile, whisk together tahini, lemon juice, maple syrup, salt, and enough water to create a smooth, pourable sauce.
Serve cakes warm drizzled with tahini sauce. Garnish with extra parsley or a squeeze of lemon, if desired.