Serves: 25|Prep: 50 min
Serves: 25|Prep: 50 min
Cauliflower and cheese are two ingredients that were made for each other, and with the addition of chickpeas and chia seeds, we have created the most mouthwatering falafels. High in protein, essential fats and loaded with veggies, these are suitable for mealtimes or even school lunchboxes. Serve them in a wrap, with brown rice, or eat them on their own, plus, they’ll store in an airtight container in the fridge for up to 3 days
Ingredients
Method
| 1 can chickpeas, rinsed and drained | |
| 1 cup cauliflower florets | |
| ½ onion, roughly chopped | |
| 2 cloves of garlic, crushed | |
| 1 egg | |
| ½ cup cheese, grated | |
| 1 tsp tahini | |
| 1 tbsp lemon juice | |
| ½ cup pumpkin seed meal (or almond meal) | |
| 1 tbsp chia seeds | |
| ¼ tsp cumin | |
| 1 Tsp Dried Cilantro | |
| ½ tsp fresh parsley, chopped | |
| ½ tsp Himalayan rock salt | |
| coconut oil for frying |
| 1. | Place all ingredients except for the coconut oil in a food processor and process until it reaches a smooth consistency. Place mixture in the fridge for 10 minutes. |
| 2. | Heat coconut oil in a large frying pan. |
| 3. | Use your hands to form small balls and place them in the frying pan, flattening down a bit with a spoon. |
| 4. | Allow to cool on paper towel. |
