Recipe by Chef Michael Williams
Baked Cauliflower Falafels
- Prep time 20 mins
- Cook time 25 mins
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This recipe is a cauliflower based creation very similar to a falafel. It makes a very light appetizer that is flavourful and very delicate. Make the mix up ahead of time and then form and bake when you are ready to serve.
- Start by removing the leaves from the cauliflower and cutting out the core. Next roughly break into individual florets.
- Now pulse in a food processor until the cauliflower looks like rice. If you do not have a food processor, carefully grate on a cheese grater.
- Put about 1 inch of water into a large pot and bring to a boil. Add the ‘riced’ cauliflower to the pot, cover with a lid and boil/steam for about 5 minutes.
- Strain the cauliflower using a fine mesh sieve. Now lay out a large clean tea towel on the counter and place the strained cauliflower in a pile in the middle of the towel.
- Let the cauliflower cool a little and then carefully fold up the four corners of the towel and ring all of the water from the cauliflower over a bowl. You can reserve the water for boiling/making soup or watering your plants.
- Once you have squeezed as much water as you can, transfer the cauliflower to a mixing bowl. Add the egg, carrot, turmeric, salt, coriander, cayenne, cilantro and olive oil. Stir very well to combine.
- Bind the mixture with chickpea flour. Use just enough flour to make the mixture stick together.
- Using pressure, form the mixture into balls, footballs or patties (any shape you like) with your hands and place on a lightly oiled baking tray. Bake at 400° F, turning every 10 minutes until the falafel are nicely browned.
- Serve hot or warm. They are great on their own, as part of a wrap or served on top of a salad. Enjoy!
Add in additional finely diced veggies such as red pepper to enhance visual appeal.