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 them and you can either fry or 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.
Place the cauliflower on a baking sheet, toss with a little oil and salt and then roast in a 375º F oven until nicely browned.
Let the cauliflower cool a little and then transfer to a food processor.
Add the carrot, egg, turmeric, salt, coriander, cayenne, cilantro and olive oil to the food processor as well. Pulse the mixture until is fairly fine but still a little textured.
Bind the mixture with chickpea flour. Use just enough flour to make the mixture stick together. So start with a ¼ cup and add more as necessary until you can form dumplings by pressing together by hand.
Using pressure, form the mixture into balls, footballs or patties (any shape you like) with your hands and place in a preheated cast iron or non-stick fry pan set on medium heat.
Fry them on all sides until nicely browned and hot all the way through. They are delicate, so be gentle when flipping. This should give the egg enough time to set and bind the falafel.
Serve hot or warm. They are great on their own, as part of a wrap or served on top of a salad. Enjoy!
1 /4 of a recipe
SERVINGS PER RECIPE
Place the formed dumplings on a baking sheet and bake in a 375º F oven until nicely browned and hot all the way into the middle.