These Palestinian cauliflower fritters are crispy on the outside with soft and juicy insides; made with a plant based egg alternative for this Vegan Mshaatt recipe. Paired with a zesty tomato dill salsa. Wrapped in warm pita pockets.
ABOUT THE RECIPE
- Plant based | Vegan
- Easy to make
- Wholesome & nourishing
- Great for breakfast / Suhour
WHAT IS MSHAATT?
Mshaatt are Palestinian cauliflower fritters that are often enjoyed for breakfast. It’s a wholesome egg fritter made with a vegan twist. Served with a tomato dill salsa called “Dagga”.
INGREDIENTS YOU NEED
The Mshaatt recipe only needs a few ingredients. Paired with a rich and bold Tomato Dill Salsa (called Dagga – see Notes in the recipe card).
- Cauliflower
- Liquid plant eggs
- Onions
- Garlic
- Parsley
- Green onions
- Flour
- Baking powder
- Spices
VIDEO TUTORIAL
Watch this step-by-step video for the vegan Mshaatt recipe:
VEGAN MSHAATT RECIPE
If you have any questions about this recipe, or gave it a try, I’d love to hear your thoughts in the comments section below. Remember to rate the recipe with ⭐️⭐️⭐️⭐️⭐️. This will help us sustain Plant Based Arab.
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Vegan Mshaatt (Cauliflower Fritters)
Course: Breakfast, SuhourCuisine: Arab, Middle Eastern, RamadanDifficulty: Easy6
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minutesThese cauliflower fritters are a nourishing Arabic breakfast made with a vegan twist: Mshaatt. Easy to make and loaded with flavours for a wholesome meal.
Ingredients
- For the Cauliflower:
1 small head of cauliflower, cut into large florets & washed
1 tsp turmeric
1 tsp cumin
Pinch of salt
- For the Vegan Egg Mixture:
3/4 cup liquid plant eggs – Half a bottle of Just Eggs (177ml)
3 tsp all purpose flour
1 tsp baking powder
2 stalks of green onions, thinly sliced
1/2 bunch of curly parsley, finely chopped
2 garlic cloves, finely minced
1 small onion, small diced
Pinch of salt
1 tsp seven spice
- For the Tomato Dill Salsa (Dagga) – See Notes:
2 tbsp vegetable oil – more as needed
Pita bread to serve, optional
Directions
- Add the cauliflower florets to a pot of boiling water over medium heat. Stir in the spices. Cook for 5 to 7 minutes, until lightly softened – we don’t want it mushy. Drain the water (save it for something else), place the hot florets on paper towel to soak up excess liquid. Allow to cool down completely.
- Make the vegan egg mixture in a large bowl. Mix together the liquid plant egg with flour and baking powder. Add the remaining ingredients and whisk to combine.
- Prepare the salsa in a bowl. Give it a taste and adjust spices as needed.
- Once the cauliflower is cool to the touch, take one and squeeze with your hands to flatten down. Or take it to a hot pan with vegetable oil, over medium-high heat. Place a floret in the centre, and gently press down with a spatula.
- Drizzle with a dollop of the vegan egg mixture (about 2 heaping tbsp). Cook for 2 to 3 minutes, until formed into a patty. Flip and continue cooking the other side for another 2 to 3 minutes. Watch it to avoid burning. Remove onto paper towel to soak up the oil. Serve with the Dagga, or stuff everything in warm pita for a loaded meal.
Notes
- About the Dagga: The Dagga is traditionally made with both fresh dill and dill seeds. The salsa is made using a pestle to bring out the aroma and flavours. While chilli peppers are what makes the spicy salsa stand out, it can be a bit too hot to use a whole pepper. Adjust accordingly, or use chilli powder instead. Sumac and green onions are not typically used in the Dagga. I added them to make up for the missing ingredients I didn’t have (like the dill seeds).
i made a double recipe for my bf and his family at breakfast and they loved it!! as i cooked them the house smelled so warm and nostalgic. my bf made the dagga like you did in the video (we didn’t have dill or dill seeds). it was a really lovely treat i was the one frying them and as they were coming out i would take one to eat by the stove while i made the rest. both is us we’re so surprised at how pretty the cauliflower cooked in turmeric is when you drain it. what a cute morning! i had to come back here to let you know lol. thanks!!!
Hi Ash! I’m very happy to hear you all enjoyed the Mshaatt 🙂 They truly are nostalgic food. I also can’t resist munching on the fritters by the stove as they cook hahaha!! Thank you for trying my recipe, and I appreciate you stopping by to share your feedback! 🙏🏼