Pumpkin and cauliflower falafel
|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|
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!