Cauliflower “Falafel”
Ingredients
- 1/2 cup mixed fresh herbs (i used oregano)
- 1 cup almond flour
- 2/3 nutritional yeast
- 2 eggs
- juice of 1/2 lemon
- olive oil for spraying
- salt .
- mushy pea and bean hummus
- 1 cup cooked soybeans (or any cannellini or chickpeas)
- 1 cup frozen peas thawed
- 3 heaped tbs pesto
- 2 tbs olive oil
- pinch of salt
- maple walnuts
- 1/4 cup walnuts
- 1 tbs maple syrup
- assembling the salad
- 2 cups rocket
- 1 cup micro leaves
- 1 cup broccoli florets
- 1 cup dried apple slices
- 1/4 cup mint leaves
Preparation
Preheat the oven to 200C and line two baking trays
Squeeze as much liquid out of the zucchini as you can and place in a food processor with the rest of the ingredients
Pulse until all the ingredients are combined
Take heaped tablespoons of the mixture and place on the baking tray
Spray with olive oil and bake for 25–30 minutes or until golden and crispy
Place all the ingredients food processor, slowly add the olive oil and process until smooth
Place the walnuts on a line baking tray and drizzle with maple syrup
Place in a preheated oven (200C) for 10 minutes until golden
Remove and allow to cool and the syrup to harden
Assemble all the ingredients on a salad platter and top with the cauliflower falafels, maple walnuts and hummus
Drizzle with lemon juice and a sprinkling of mint leaves