Golden Cauliflower Chia Fritters with Green Goddess Tahini Dip by Carin from Gala’s Organic Kitchen

I like to make these delicious, golden little things for anyone that allows me into their kitchen!

More than a handy snack to have in the fridge or freezer, they make sexy finger food and are great in wraps. They can even star as a main act for dinner accompanied by a grand salad. This must be one of the best ways to eat this cancer-fighting, cruciferous vegetable.

Makes about 20 little fritters

Ingredients and Method:

1/2 -1 head of raw cauliflower, grated coarsely

1/2 cup shallots, chopped (approx 4 shallots)

1/2 bunch of parsley green and stalk, chopped (roughly 1 cup)

1 tsp sea salt

Combine, mix and set aside.

1/2 – 1 cup chickpea flour

1 tbsp sweet paprika (optional)

1/4 tsp turmeric powder

A few screws of your black pepper grinder

2 tbsp chia seeds (THE highest omega 3 fatty acid source from a plant + fibre)

Combine and then add to the cauli mix. Then add:

1 cup ricemilk

You’ll also need coconut oil for frying

Mix everything together and let sit for about 30 minutes. Form little rounds with wet hands. Fry the rounds in coconut oil on a medium heat until golden brown and thoroughly cooked. Roughly 5 minutes on each side. Enjoy these with home made pickles which help to digest fried foods … and Green Goddess Tahini Dip of course!

Tip: Chickpea flour is also called ‘besan’ flour. You could add 1 cup of left over cooked grains to these. Millet or quinoa tastes very nice. If you like your fritters fluffy then add 1 tsp bicarb to the flour.



1/2 cup tahini hulled

1/2 – 1 cup water or more, depending on desired consistency

1/4 cup lemon juice

2 tbsp apple cider vinegar (alkalises body and aids digestion)

1-2 clove of garlic chopped (anti viral, anti bacterial)

1/2 tsp sea salt

1 cup chopped fresh parsley (Vitamin C). Herbs like coriander and mint work nicely too.


Place everything into a blender and blend until smooth. Enjoy this lush and nutritious dip with raw or lightly steamed vegetables, as a salad dressing or cauliflower sprigs, bean or carrot sticks, roman lettuce, orange and onion salad, or quinoa. Keeps for 4-5 days in the fridge and freezes well too.

Great source of calcium, magnesium and did I mention Vitamin C?

Important Tahini Tip: Before using, mix the tahini jar very well with a clean spoon. This will ensure that the thick sediment at the bottom is blended with the oily part on top.

For more wonderful cruelty-free recipes and to find out more about Carin please visit


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