This recipe is low in Saturated Fat, and very low in Cholesterol and Sodium.
It is also a good source of Dietary Fiber, Protein, Vitamin K, Vitamin B6, Folate, Iron, Magnesium, Phosphorus, Potassium and Copper, and a very good source of Vitamin C and Manganese.
Always use certified organic, local and fairly traded ingredients wherever possible.
Serves 16
300g cauliflower florets (roughly chopped)
2 garlic cloves (roughly chopped)
handful of fresh coriander (chopped)
1/2 lemon (juiced)
1 teaspoon ground cumin
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon black pepper, coarse
1 teaspoon apple cider vinegar
100g buckwheat flour
200g butter beans (drained & rinsed)
Optional (Increases the Omega 3:6 ratio from 4.6 to 9.9)
4 teaspoons sesame seeds (1/2 teaspoon of sesame seeds per two falafels)
[ Method ]
Preheat the oven to 200 degrees celsius. Line one baking sheet with baking parchment. Set aside.
Place the cutting blade attachment into the food processor bowl and tare to 0g. Weigh out 300g of cauliflower florets into the bowl, secure the lid and blend for a minute until a smooth puree develops. Remove the lid after a minute and add all of the remaining ingredients, except the butter beans, into the food processor. Blend for another minute. Add the butter beans and blend for a final time until your choice of desired texture is produced (chunky or smooth).
Using a small ice cream scoop, scoop levelled portions of the mixture and transfer them onto the baking parchment in one scoop to produce a mound. Repeat for the remaining 15 mounds ensuring they are spaced at least an inch apart.
Next using a clean fork, gently press down on top of each mound to flatten slightly before distributing (+ Optional). Transfer the baking sheet into the oven and allow to cook for 35 to 40 minutes. Leave to cool before eating.
[ Notes ]
Amended source:
Deliciously Ella With Friends
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