Cauliflowers have been so
cheap (we buy organic veg, so nothings ever cheap!) reasonably priced lately that I have been having fun making lots of different things with them
These are my latest favourite…
This idea purely came around from having half a cauliflower, some leftover chickpeas and a bunch of coriander in the fridge. Could this be the makings of falafel I thought?
It’s amazing what can be done with ‘bits and pieces’
- ½ medium (375 grams) cauliflower, roughly chopped
- 400 gram tin chickpeas, drained and rinsed
- 3 cloves garlic
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon sweet paprika
- 1 cup coriander, roughly chopped
- ½ cup flat leaf parsley, roughly chopped
- ½ cup mint leaves, roughly chopped
- ½ teaspoon salt
- extra virgin olive oil, for cooking
- 1 small Lebanese cucumber, grated, excess moisture squeezed out
- ½ cup Greek yoghurt
- 2 teaspoons extra virgin olive oil
- 1 garlic clove
- pinch of salt
- Add cauliflower to the bowl of a food processor and process until finely chopped.
- Add chickpeas, garlic, cumin, ground coriander, paprika, fresh coriander, parsley and mint and salt, and process until well combined.
- Using a large teaspoon, scoop out mix and roll into 2-3 cm round balls
- Place on a tray, then rest in the fridge for at least one hour before cooking
- Heat oil in a small saucepan over medium heat
- When hot, carefully lower 6-7 balls into the oil and cook for 2-3 minutes until golden, turning as needed. Or for a slightly healthier version you can pan fry them but do so in small batches.
- Remove with a slotted spoon and drain on paper towel. Repeat with remaining balls.
- To make tzatziki - mix ingredients together. Store in the fridge until ready to serve
- Serve falafels with tzatziki alongside a salad
I didn’t heat the oil until it was smoking
I drained them on paper towel after they were cooked, and they weren’t oily at all!!
And frying them this way makes them taste awesome!