| Created by | Spinneys |
| Prep time | 25 minutes |
| Cook time | 20 minutes |
| Serves | 20 |
| Cuisine | Lebanese |
| Diet | Healthy |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 69 |
| Fat | 3g |
| Protein | 12g |
| Carbs | 7g |
| Sugars | 1g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Drain and rinse the butter beans.
2
Place cauliflower, butter beans, parsley, almond flour, spelt flour, garlic, chilli flakes, cumin, salt and baking powder in a food processor and blitz until coarsely chopped and mixed.
3
Shape the mix into 20 golf ball-sized balls.
4
Heat the sunflower oil in a small saucepan on a high heat (oil should reach at least 5-6cm up the sides of the pan).
5
Carefully drop 3-4 falafel balls in the oil and fry for a minute or two until cooked and golden. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining balls.
