How can I ensure my chickpea cauliflower patties firm up properly?

After forming, refrigerate the patties for at least 30 minutes to help them firm before baking. They will also firm more as they cool after baking.

What's the difference between the Sriracha yogurt and spicy mayo options?

The Sriracha yogurt uses soy yogurt as a base with lime, cayenne, and mustard, offering a tangy, spicy creaminess. The spicy mayo is an aquafaba-based emulsion, providing a richer, traditional mayonnaise texture with a kick.

How long do the pickled carrots and cabbage need to marinate?

The pickled vegetables require at least half an hour in the fridge to marinate, allowing them to absorb the sweet and tangy brine.

Can I use regular basil instead of Thai basil for these bagels?

Yes, while Thai basil offers a distinct anise-like flavor, regular basil can be used as a suitable substitute if Thai basil is unavailable.

Can I prepare components of the Banh Mi Bagels in advance?

Yes, the chickpea cauliflower patties can be baked and stored, and the pickled carrots and cabbage can be made ahead and kept refrigerated. The Sriracha yogurt and spicy mayo can also be prepared in advance.

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Bánh Mi Bagels With Chickpea Cauliflower Patties
[Vegan]

Name: Bánh Mi Bagels With Chickpea Cauliflower Patties [Vegan]
Cook time: 30 min
Yield: 4 servings
Ingredients: Sesame seed bagels (store bought or homemade); Chickpea and cauliflower patties (recipe follows); Pickled carrots and cabbage (recipe follows); Sriracha yogurt or spicy vegan mayo (recipes follow); Cucumber, sliced; Radishes, cut to half moons; Plenty of Thai basil (or regular basil); 1 tablespoon ground flax seeds plus 2 tablespoons water; 1 can chickpeas (save liquid for the mayo); 1 small cauliflower, cut into florets and steamed or boiled soft; 2 teaspoons ground cumin; 1 teaspoon ground coriander; 1 onion, diced; Zest of one lime; 2 teaspoons fresh ginger, minced; 2 garlic cloves, minced; Salt, to taste; 2–3 teaspoons Sriracha sauce (to taste); About 1 cup rolled oats, divided in halves; 2 tablespoons wheat flour; About 3/4 cup soy yogurt; 2 teaspoons lime juice; 1/4 teaspoon cayenne pepper; 1/2 teaspoon powdered mustard; 1/2 teaspoon powdered garlic; 1-2 teaspoons Sriracha sauce (to taste); 3 tablespoons aquafaba (liquid from chickpea can); 2 teaspoons lime juice; 1/4 teaspoon cayenne pepper; 1/2 teaspoon powdered mustard

MV By: Maikki Vasala

Author Bio

Hi, I'm Maikki Vasala, a Finnish foodie and food blogger. I love green tea, fresh bread, sunny... Read More

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Sesame bagels filled with chickpea cauliflower patties, pickled veggies, cucumber, radishes, and Sriracha yogurt.

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Discover more recipes with these ingredients

Bánh Mi Bagels With Chickpea Cauliflower Patties [Vegan]

This recipe is pretty loosely based on a traditional Vietnamese bánh mi sandwich, but it has all the right stuff in all the right places. The mixture of the crunchy pickled veggies, tangy and creamy sauce (you have two to choose from!) and hearty cauliflower and chickpea patty on a... Read More

Ingredients You Need for Bánh Mi Bagels With Chickpea Cauliflower Patties [Vegan]

Bagels:

Sesame seed bagels (store bought or homemade)
Chickpea and cauliflower patties (recipe follows)
Pickled carrots and cabbage (recipe follows)
Sriracha yogurt or spicy vegan mayo (recipes follow)
Cucumber, sliced
Radishes, cut to half moons
Plenty of Thai basil (or regular basil)

Chickpea and Cauliflower Patties:

1 tablespoon ground flax seeds plus 2 tablespoons water
1 can chickpeas (save liquid for the mayo)
1 small cauliflower, cut into florets and steamed or boiled soft
2 teaspoons ground cumin
1 teaspoon ground coriander
1 onion, diced
Zest of one lime
2 teaspoons fresh ginger, minced
2 garlic cloves, minced
Salt, to taste
2–3 teaspoons Sriracha sauce (to taste)
About 1 cup rolled oats, divided in halves
2 tablespoons wheat flour

Sriracha Yogurt:

About 3/4 cup soy yogurt
2 teaspoons lime juice
1/4 teaspoon cayenne pepper
1/2 teaspoon powdered mustard
1/2 teaspoon powdered garlic
1-2 teaspoons Sriracha sauce (to taste)

Spicy Mayo:

3 tablespoons aquafaba (liquid from chickpea can)
2 teaspoons lime juice
1/4 teaspoon cayenne pepper
1/2 teaspoon powdered mustard
1/2 teaspoon powdered garlic
Pinch of salt
Neutral tasting vegetable oil, as needed

Pickled Carrots and Cabbage:

2 tablespoons rice vinegar
1 tablespoon sugar
1 tablespoon water
4 carrots, julienned
Piece of cabbage, thinly sliced

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How to Prepare Bánh Mi Bagels With Chickpea Cauliflower Patties [Vegan]

To Make the Patties:

Mix ground flax and water and set aside. Steam or boil cauliflower florets soft. Process cauliflower, chickpeas, onion, all spices, basil and 1/2 cup rolled oats into a smooth paste in a food processor or with an immersion blender. Mix in flaxseed mixture, 1/2 cup rolled oats and wheat flour. Divide chickpea mass into eight patties and set them into fridge to firm.
Preheat oven to 347°F. Prepare a baking tray with parchment paper and oil it lightly. Set patties on the parchment paper and bake 15-20 minutes. Note that patties will firm more as they cool.

To Make the Sriracha Yogurt:

Mix all ingredients together.

To Make the Spicy Mayo:

Put all the ingredients except oil in a bowl and whip them with handheld mixer until foamy. Start pouring oil slowly to mixture while constantly whisking.

To Make the Pickled Veggies:

Prepare carrots and cabbage. Heat sugar, water and vinegar in a small saucepan until the sugar has dissolved. Pour hot pickling brine over veggies and mix. Put into fridge and let marinate at least half an hour.

To Assemble Bagels:

Halve bagels and stuff them with chickpea patties, pickled and fresh vegetables and a healthy dose of Sriracha yogurt or spicy mayo. Serve with additional Sriracha.