Baked Falafel with Dip and Cauliflower
Ingredients
Falafel
- 2 Cans Chickpeas (800g/480g when drained & rinsed)
- 1 Shallot
- 2 Cloves Garlic
- 2 Small - Medium Russet Potatoes (Diced & steamed until tender)
- 1/4 Cup Tahini
- 4 Tbsp Almond Flour
- 2 Heaped Tsp Cumin
- 1/2 Cup Flat Leaf Parsley
- 1/2 Cup Coriander
- 2 Tbsp Water
- Pinch of Salt and Pepper
Butter bean dip
- 1 Can Butter Beans (400g/240g when drained & rinsed)
- 1/2 Cup Marinated Artichokes
- 3 Tbsp Tahini
- 2 Tbsp Lemon Juice
- 2 Tbsp Artichoke Marinade
- 2 Cloves Garlic
- Pinch of Salt and Pepper
Roasted cauliflower
- 1/2 Head Cauliflower (Chopped into florets)
- 1 Tbsp Olive Oil
- 1 Tbsp Nutritional Yeast
- 1/2 Tsp Smoked Paprika
- 1/4 Tsp of Garlic Powder
- Pinch of Salt and Pepper
Garnish
- Pomegranate Seeds
- Parsley
- Sesame Seeds
Preparation
Preheat oven to 175°C and line a 20cm cake tin
Place all falafel ingredients into a food processor and process until smooth. Transfer to a cake tin, smooth over with a spoon and cover in foil. Bake in the oven for 35 minutes. Remove foil and bake for a further 25-30 minutes, or until the top is golden and a skewer comes out clean. Allow to rest for 20 minutes before removing from the tin
Increase oven temperature to 200°C and line a baking tray. Toss together all cauliflower ingredients, line on the baking tray and roast in the oven for 25 - 30 minutes, or until tender and starting to blacken
Top the big falafel with the butter bean dip, cauliflower, pomegranate seeds, parsley and sesame seeds. Slice, serve and enjoy
Tips
Store in the fridge for 4 - 5 days
