Broccoli and cauliflower falafels



Ingredients 19
Servings 1
Minutes 00:30

Ingredients

Serving Change
  • FOR THE FALAFELS:
  • 100
    g
    broccoli ‘rice’
  • 280
    g
    cauli ‘rice’
  • 1
    small red onion, sliced
  • 2
    garlic cloves, chopped
  • 130
    g
    walnuts, toasted and chopped
  • 2
    tsp
    ground cumin
  • 7
    g
    fresh parsley, chopped
  • 5
    g
    fresh mint, chopped
  • 1
    large egg
  • 2
    tsp
    baking powder
  • himalayan salt and black pepper
  • coconut oil, for deep-frying
  • FOR THE SAUCE:
  • 2
    tsp
    lemon juice
  • 1
    cup
    double cream yoghurt
  • 5
    g
    each fresh mint and dill, fi nely chopped
  • paprika, to sprinkle
  • sesame seeds, to scatter
 

Method

00:30
 
For the falafels: Heat a pan over medium heat, add the broccoli and cauli ‘rice’ and cook for 3–4 minutes to remove all excess moisture, then set aside and allow to cool. Place in a food processor, add remaining falafel ingredients and blitz to combine. then form into small balls.

Heat the oil to 180ºC, fry the balls until golden and crispy, then drain on paper towel.

For the sauce: Whisk the lemon juice, yoghurt and herbs together and sprinkle paprika on top.

To serve: serve falafels hot, with sesame seeds scattered over the top, and with dipping sauce on the side.

Extract from The Lose it! Magazine Cookbook. Compiled and written by The Lose it! Magazine team. Published by Jonathan Ball Publishers.

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