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SPICY CAULIFLOWER FALAFEL WITH BEETROOT DIP


  • Author: Sneh Roy
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 minutes
  • Yield: 20 1x
  • Category: Canape, Lunch
  • Cuisine: Mediterranean, Vegan, Sugar Free

Description

Golden brown, perfect little vegan snacking falafels are made with a cauliflower base and wholesome spelt flour. Served with a super fast beetroot dip and salad greens, this delicious recipe is great for brunch or packing away in your lunchbox for work. Disappears faster than you think.


Ingredients

for the falafel

  • 300g cauliflower florets
  • 400g can butter beans, rinsed and drained
  • 1/2 cup (35g) flat leaf parsley
  • 1/2 cup (60g) almond meal
  • 80g wholemeal spelt flour
  • 3 garlic cloves
  • 1 teaspoon chilli flakes
  • 1 teaspoon ground cumin
  • 1 1/2 teaspoons sea salt flakes
  • 1/4 teaspoon baking powder

for the beetroot dip

  • 1 can (450g) whole baby beetroot, rinsed and drained
  • 1 garlic clove
  • 50g toasted pinenuts
  • sea salt flakes and black pepper to taste

salad leaves to serve


Instructions

  1. Place cauliflower, butter beans, parsley, almond meal, spelt flour, garlic, chilli, cumin, salt and baking powder in the jug of a food processor and process until coarsely chopped and mixed.
  2. Shape the mix into 20 golf ball sized balls.
  3. Heat sunflower or vegetable oil in a small saucepan on high (oil height in pan at least 5-6 cm).
  4. Carefully drop 3-4 falafel balls in the oil and fry for a minute or two until cooked and golden. Remove with a slotted spoon and drain on paper towels. Repeat for remaining balls.
  5. To make the beetroot dip, place all ingredients in a small food processor and blitz for a few seconds until smooth.
  6. Serve falafels on a bed of greens with beetroot dip and/or tabbouli.

Notes

For detailed frying instructions, visit super green falafel recipe.

For a healthier version, preheat oven to 200C. Line a baking tray with baking paper. Place rolled uncooked falafel balls on baking tray. Spray with cooking oil and bake in the oven for 30-45 minutes turning the balls once to ensure even baking. Falafels are done when they are dark and golden all over.

Cooked falafels will freeze well in a freeze safe container for up to a month.

Nutrition

  • Serving Size: Per Serve
  • Calories: 190.1
  • Sugar: 1.8g
  • Sodium: 463.6mg
  • Fat: 8.1g
  • Saturated Fat: 1.1g
  • Carbohydrates: 22.9g
  • Fiber: 6.1g
  • Protein: 8.2g
  • Cholesterol: 0.0mg