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.
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.
Shape the mix into 20 golf ball sized balls.
Heat sunflower or vegetable oil in a small saucepan on high (oil height in pan at least 5-6 cm).
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.
To make the beetroot dip, place all ingredients in a small food processor and blitz for a few seconds until smooth.
Serve falafels on a bed of greens with beetroot dip and/or tabbouli.
For detailed frying instructions, visit super green falafel recipe.Oven Method - Preheat oven to 200°C. 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.Freezing - Cooked falafels will freeze well in a freeze safe container for up to a month.