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 |
| 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 | |
Ingredients
Cooking Instructions
Download PDFTo 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.
