Cauliflower Falafel and Walnut Salad with Hummus
Ingredients
Cauliflower falafel
- 2 medium zucchini grated
- 1 whole cauliflower
- 2 leeks
- 2 garlic cloves
- 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
Salad assembly
- 2 cups rocket
- 1 cup micro leaves
- 1 cup broccoli florets
- 1 cup dried apple slices
- 1/4 cup mint leaves
Preparation
Cauliflower falafel
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.
Hummus
Place all the ingredients in a food processor.
Slowly add the olive oil and process until smooth.
Maple walnuts
Place the walnuts on a lined 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.
Salad assembly
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.
