Cauliflower and Cumin Fritters with Mint Yoghurt

Post: A Reading Week

Makes about 10 fritters


  • 1 small cauliflower cut into 4-5cm florets
  • 120g plain flour
  • 20g parsley finely chopped
  • 1 onion finely chopped
  • 2 eggs
  • 1 1/2 tsp ground cumin
  • 3/4 tsp ground cinnamon
  • 1/2 tsp ground turmeric
  • 1/2 tsp chilli flakes
  • 1/2 tsp baking powder
  • 250 ml sunflower oil
  • salt & black pepper


  • 250g Greek yoghurt
  • 1/2 tsp dried mint
  • 2 tbsp lemon juice
  • 1 tbsp olive oil


  1. Place all the sauce ingredients in a bowl with 1/2 tsp salt. Mix. Keep in fridge till ready to serve.
  2. Bring a medium pan of water to the boil, add cauliflower, simmer for 4 minutes, reserving 3 tbsp of water drain the cauliflower. Using a fork or potato masher slightly crush the cauliflower
  3. Transfer to a bowl and add all of the rest of the ingredients for the fritters (apart from the sunflower oil and reserved water).
  4. Add 1 1/4 tsp of salt and a good grind of black pepper. Add the cooking water and mix. There should be the consistency of a light batter.
  5. Heat the oil in a large saute pan and when hot (120C) spoon 2-3 tbsp of batter for each fritter into the oil. Do 4-5 fritters at a time.
  6. Fry for about 5 minutes, flipping over after two minutes, until both sides are brown.
  7. Transfer to a plate with kitchen paper and set aside wile you continue.
  8. Serve warm or at room temperature with the yoghurt sauce on the side.


This recipe is from FALASTIN, by Sami Tamimi and Tara Wrigley

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