Cauliflower falafel with beetroot hummus

Cauliflower falafel with beetroot hummus

30 mins Prep · 20 mins Cook

Flavoured with Hawaij spice, which originated in Yemen, this falafel is made without chickpeas for a lighter, fluffier texture. You can substitute the cauliflower with broccoli, beetroot or even sweet potato for a pop of colour

Created by Spinneys
Prep time 30 minutes
Cook time 20 minutes
Serves 4
Cuisine Arabic
Diet Vegetarian
Preparation Moderate
Nutrition (per serving)
Calories 823
Fat 46.8g
Saturates 6.1g
Protein 26.9g
Carbs 83.7g
Sugars 19.7g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

Download PDF

To make the beetroot hummus, drain and rinse the chickpeas and roughly chop the beetroot. Place both ingredients in a food processor along with 3 tbsp of olive oil, ½ tsp of salt, ½ cumin, 1 garlic clove and the juice of 1 lemon. Blitz until smooth.


To make the falafel, place the cauliflower in a food processor and pulse until it resembles coarse breadcrumbs. Remove from the blender and set aside. In the same processor, place the red onion, fresh coriander, parsley, almond flour, egg, corn flour, 2 garlic cloves, the rest of the cumin, 1 tsp of salt, turmeric, chilli and 4 tbsp of olive oil and blitz until the herbs are finely chopped. Add in the cauliflower and pulse until combined.


Preheat a pot of oil to 180°C.


Using a teaspoon, shape the mixture into ovals and drop in the oil in batches of 2-3 and fry for approx. 5 minutes or until golden brown. Drain on paper towels. Repeat this process with the remaining falafel mixture.


Serve the falafel sprinkled with the roughly torn mixed herbs (dill, mint, parsley and coriander) and a drizzle of olive oil (approx. 1tbsp) over the beetroot hummus.