Side angle shot of cauliflower fritters with dip on a grey plate on a marble surface
Print

Cauliflower Fritters with Tahini Yoghurt Dip

These healthy cauliflower fritters are fried until crispy and served in pitta breads with a creamy tahini yoghurt dip. They make a great vegetarian lunch or dinner!
Course Main Course
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 fritters
Calories 217kcal
Author Amy Fulwood

Ingredients

  • 1 Cauliflower cut into florets
  • 120 g Plain Flour
  • 15 g Coriander chopped
  • 1 clove Garlic crushed
  • 1 Onion chopped
  • 4 Eggs
  • 1 1/2 tsp Cumin
  • 1/2 tsp Turmeric
  • 3 tbsp Oil
  • Salt and Pepper

Sauce

  • 300 g Greek Yoghurt
  • 2 tbsp Tahini
  • 1 tsp Honey
  • 1 tbsp Lemon Juice
  • Salt and Pepper

Instructions

  • Whisk together all of the sauce ingredients and set aside.
  • Bring a large pot of water to the boil and season with salt. Add the cauliflower and cook for 15 minutes until very soft.
  • Mix the flour, coriander, garlic, onion, eggs, cumin and turmeric with plenty of salt and pepper. Drain the cauliflower and add to the batter, stir and mash the cauliflower with a wooden spoon.
  • Heat the oil over a high heat and add scoops of the cauliflower mixture to the oil 2 tablespoons at a time. Use a fish slice to flatten the fritters into the oil, cook for 3-4 minutes then flip and do the same on the other side. You may need to do this in batches.
  • Serve the fritters with the yoghurt sauce.

Notes

Nutrition information is an estimate and will vary depending on the ingredients used.

Nutrition

Calories: 217kcal | Carbohydrates: 21g | Protein: 11g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 84mg | Sodium: 75mg | Potassium: 389mg | Fiber: 2g | Sugar: 4g | Vitamin A: 250IU | Vitamin C: 47.3mg | Calcium: 110mg | Iron: 2.7mg