Ingredients
- SpinneysFOOD Organic Chick Peas 1 x 425g tin
- Cooked beetroot 300g
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 8 tbsp
- SpinneysFOOD Fine Sea Salt 1½ tsp
- SpinneysFOOD Fine Cumin 3½ tsp
- Garlic clove 3
- Lemon 1
- Cauliflower 130g
- Small red onion 1
- SpinneysFOOD Fresh Coriander A handful
- SpinneysFOOD Fresh Parsley A handful
- Almond flour 55g
- Large egg 1
- Corn flour 1 tbsp
- SpinneysFOOD Fine Turmeric ½ tsp
- SpinneysFOOD Fine Chilli ½ tsp
- SpinneysFOOD Pure Sunflower Oil For deep frying
- Mixed SpinneysFOOD Herbs A handful
Nutrition (Per serving)
- Calories 823
- Fat 46.8g
- Saturates 6.1g
- Protein 26.9g
- Carbs 83.7g
- Sugars 19.7g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Cauliflower falafel with beetroot hummus
Arabic 30 Mins Prep · 20 Mins Cook
- To make the beetroot hummus, drain and rinse the chickpeas and roughly chop the beetroot. Place both ingredients in a food processor along with 3 tbsp of olive oil, ½ tsp of salt, ½ cumin, 1 garlic clove and the juice of 1 lemon. Blitz until smooth.
- To make the falafel, place the cauliflower in a food processor and pulse until it resembles coarse breadcrumbs. Remove from the blender and set aside. In the same processor, place the red onion, fresh coriander, parsley, almond flour, egg, corn flour, 2 garlic cloves, the rest of the cumin, 1 tsp of salt, turmeric, chilli and 4 tbsp of olive oil and blitz until the herbs are finely chopped. Add in the cauliflower and pulse until combined.
- Preheat a pot of oil to 180°C.
- Using a teaspoon, shape the mixture into ovals and drop in the oil in batches of 2-3 and fry for approx. 5 minutes or until golden brown. Drain on paper towels. Repeat this process with the remaining falafel mixture.
- Serve the falafel sprinkled with the roughly torn mixed herbs (dill, mint, parsley and coriander) and a drizzle of olive oil (approx. 1tbsp) over the beetroot hummus.