Two reasons I created this recipe…
1) Falafel is definitely my favourite word followed closely by dandelion, wobble & melancholy, obviously.
2) I am in need of a million vegetables after my Malaysian hens party. Two words, Flaming Flamingo.
So here you have it, easily the healthiest thing to ever come out of my kitchen. When the fiance asked what was actually in the falafels I simply smiled and said everything you wouldn’t like on it’s own deliciousness. And I was right. Absolute Deliciousness.
Kitchen Notes: of course you don’t need to make every recipe here – the tahini yoghurt and beetroot smash are bonus points.
Baked Cauliflower Falafel with Beetroot Smash & Yoghurt Tahini
Serves 2-3
Ingredients
2 garlic cloves – skin on
1 Medium cauliflower – around 450g, roughly chopped
1 can of chickpeas, drained and rinsed
Small handful of roughly chopped kale or spinach
Small handful of frozen peas
Handful of parsley
1tsp cayenne pepper
2tsp cumin
1/2tsp cardamom
1tsp baking powder
Large pinch of salt
2tbs flour – plain, wholemeal or almond flour
5tbs water
Pita pockets, spinach, cucumber and mint to serve
Yoghurt tahini:
1 garlic clove – skin on
2tbs tahini
3tbs natural yoghurt
Dash of maple syrup
lemon juice from half a lemon
1/2 tsp salt
Beetroot Smash:
1 garlic clove – skin on
1 can of sliced beetroot, drained
Small handful of walnuts
1/2tsp salt
Method
Roast all the garlic cloves in a hot oven for 5 minutes or until fragrant. Once cool enough to touch remove the skin and leave aside (remembering these are for the falafels, dressing and beetroot smash so do a mental divide). Keep the oven on at 180.
Now, to make the falafels blend all the ingredients in a food processor until smooth. If you find it’s not moving/pureeing, add a little more water.
Line a baking tray then using a tablespoon to measure, scoop the falafel mixture into balls, rolling evenly with your hands. Place on the lined baking tray, drizzle with olive oil then bake for 20-25 minutes or until golden.
While the falafels are cooking rinse out the food processor then puree all the beetroot ingredients until mushy. Transfer to a serving bowl.
In a mug, combine the tahini yoghurt ingredients with a fork until smooth and transfer to another serving bowl.
Now… your falafel should just about be cooked so pop the pita pockets in the oven for the last few minutes getting them warm and crispy. Serve with the beetroot smash, tahini yoghurt and cucumber, spinach and mint is using. Await kitchen praises!
