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! 🙏🏼
The recipe for Mshaatt was amazing! The process of making was a little different like hands on the cauliflower to make a patty but it worked well .The integrity of the texture of the cauliflower remains intact. When pouring the vegan egg mixture over it, the crevices in the cauliflower catch the egg and it does not spread all over the rest of the pan as long as the heat is at the right temp. I used a food processer for the onion and garlic to get it to a small dice so it would cook through in the patty. I also added more of the 7 spice which is a gorgeous flavor. I had never used the vegan egg and so happy that it did not taste like egg. This is not a difficult recipe to make. Now I need to look at your falafel recipe as mine always falls apart. I look forward to trying out more recipes.