Pumpkin and cauliflower falafel
12 servings Prep: 10 mins, Cooking: 45 mins, Chill/rest/proof: 1 hr
Baked pumpkin and cauliflower falafel: perfectly soft on the inside and crispy on the outside. Enjoy as-is, dipped in your favourite sauce, added to a salad or pita bread. Recipe makes 12 falafels.
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|350 g||cauliflower — steamed|
|250 g||pumpkin — steamed|
|400g tin||chickpeas — drain and rinse|
|40 g||almond flour|
|30 g||chickpea flour|
|1 tsp||ground cumin|
|1 tsp||ground coriander|
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Heat the oven to 200C.
Place all the ingredients into a food processor and blend well until mixture comes together as a smooth paste.
Chill the mixture for 1 hour.
Scoop balls of approximately 50g each and roll them into little balls.
Bake in the oven for 35-45 minutes at 200C turning halfway.
Check whether they are cooked through by inserting a knife and testing whether it comes out clean – if not clean bake a little longer.
Allow them to cool a bit to firm up after baking and then enjoy!
Reprinted with permission from Real Food Runners, follow along on Instagram.
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