You may not be surprised to see another falafel recipe from me- I really enjoy them as a high protein meal and like to switch up the flavours to keep things interesting. This is the one I've been gravitating towards recently, incorporating in-season cauliflower which is cheap, readily available and boasts health benefits including being a good source of fibre and anti-inflammatory.
I tend to enjoy these as part of a salad box for lunch, with a dollop of hummus, and whilst they can be enjoyed hot or cold, I do appreciate that they are so easy to prepare in advance. What's more, step one can be done beforehand, if desired.
Top tip: wear gloves when rolling the balls into shape to avoid staining your hands with the turmeric!
Three great health benefits: good source of fibre, helps support the body's detoxification process, anti-inflammatory
Ingredients:
1 small cauliflower, roughly chopped into florets (425g)
1 tbsp olive oil
1 tsp turmeric
1 x 400g can chickpeas, drained and rinsed
1 clove garlic, peeled
2 tbsp chickpea flour (also called gram flour)
1 handful fresh coriander
Method:
1) Preheat oven to 200 degrees C. Place the cauliflower in a roasting tin, drizzle with 1tbsp of the olive oil and sprinkle with the turmeric, ensuring all pieces are evenly coated. Roast for 20 minutes, turning halfway through the cooking time. Remove from the oven and set aside to cool.
2) Next, place the spiced cauliflower in a food processor along with the chickpeas, garlic, chickpea flour and salt & pepper. Whizz to thoroughly combine then add the coriander and whizz again.
3) Form into balls, approximately the size of a golf ball and place on a baking tray, greased with a little olive oil.
4) Bake in the preheated oven (at 200 degrees C) for 30 minutes.
Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats
No comments
Post a Comment