Cauliflower and cumin fritters with mint yoghurt from Falastin: A Cookbook (page 67) by Sami Tamimi and Tara Wigley

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute any other chilli flakes for Aleppo chilli flakes.

  • Dinovino on May 25, 2024

    Chickpea flour and coriander , make this GF and super tasty.

  • hlange on October 13, 2023

    These had some interesting flavors but were not something I'd make again. They never actually become crispy and were rather sponge-like in texture even fresh off the stove. The sauce was good, it reminded me of a different spin on tzatziki.

  • aeybkme on September 09, 2023

    Delicious! I added some feta that needed using up.

  • jenburkholder on June 06, 2022

    Good! Even enjoyed by a non-cauliflower-lover.

  • Acarroll on January 23, 2022

    The flavors were great. But the fritters were oily - maybe our fault, maybe oil wasn't hot enough. And fresh mint would be much better than dried in the yogurt.

  • FJT on November 09, 2021

    Another vote for this recipe!

  • Ganga108 on November 06, 2021

    The recipe for Cauliflower and Cumin Fritters appears in 2 books from the Ottolenghi family – Falastin by Sami Tamimi, and Ottoleghi by Ottolenghi and Tamimi. They are some of the **most delicious** fritters that we have made. The soft bite of the cauliflower with the spices is a warming mouthful that you won’t forget quickly. They are the sort of fritter you can have for a meal, as a snack (make them smaller), or packed in a lunch or picnic box. Or shove them into some pitta bread with hummus and tomato for a great afternoon filler with a cuppa tea. They keep a couple of days in the fridge (think – after school snack), and are best eaten either at room temperature or heated slightly in a warm oven. The batter will also keep a couple of days in the fridge if you want to cook on demand.

  • joneshayley on September 07, 2021

    Very nice fritters and easy to make although mine didn’t shape as well as other photos

  • Astrid5555 on September 21, 2020

    So good, even my veggie-resistant boys happily ate these. I gave the cooked cauliflower florets a quick whirl in the food processor (no way I could have mashed them by hand) and added some of the baharat fish spice mix from the same book instead of the single spices as well as much more water than noted in the recipe to loosen the batter.

  • KarinaFrancis on September 06, 2020

    We really enjoyed these, but I’m always keen on fritters, the silver fox needed a bit of coaxing to try these and ended up a convert. I cooked the cauliflower for 5 minutes and the stalks were resistant to mashing, so I gave them a chop and all was well. Next time I might add a bit more parsley as it got a bit lost. I highly recommend the yogurt accompaniment.

  • Zosia on June 30, 2020

    A little cinnamon-forward but tasty. Perhaps the (optional) mint yogurt would have been a better match than the lemon wedges I served them with. We liked them best hot and crisp. My batter wasn't particularly loose even with 2tbsp extra water, which I put down to my high-protein Canadian flour and I could have fried them in far less oil, maybe 1/4 cup. Yield was 14 with a 3 tbsp scoop.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.