Ingredients
- Butter beans 400g
- Cauliflower florets 300g
- Flat-leaf parsley 35g
- Almond flour 60g
- Spelt flour 80g
- Garlic cloves 3
- Crushed chilli 1 tsp
- SpinneysFOOD Fine Cumin 1 tsp
- SpinneysFOOD Natural Sea Salt Flakes 1½ tsp
- Baking powder ¼ tsp
- SpinneysFOOD pure sunflower oil 1 tbsp
Nutrition (Per serving)
- Calories 69
- Fat 3g
- Protein 12g
- Carbs 7g
- Sugars 1g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
White bean and cauliflower falafels
Lebanese 25 Mins Prep · 20 Mins Cook
- Drain and rinse the butter beans.
- Place cauliflower, butter beans, parsley, almond flour, spelt flour, garlic, chilli flakes, cumin, salt and baking powder in a food processor and blitz until coarsely chopped and mixed.
- Shape the mix into 20 golf ball-sized balls.
- Heat the sunflower oil in a small saucepan on a high heat (oil should reach at least 5-6cm up the sides of the pan).
- Carefully drop 3-4 falafel balls in the oil and fry for a minute or two until cooked and golden. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining balls.