These aromatic falafel are bursting with flavour! Pack them in a picnic basket or serve with a spiced lamb chop and salad.
Pairing traditional flavours such as coriander, garlic, and cumin with a low carbohydrate base of broccoli and cauliflower creates a similar tasting falafel, but one with a lighter, slightly more crumbly texture. Delicious both hot and cold, they are a simple way to add vegetables to your plate.
Approximate nutrition per falafel: 30kcal / 1.1g fat / 0.3g saturated fat / 2.7g total carbohydrates/ 1.3g fibre / 1.4g net carbohydrates/ 2.2g protein.
- 200g organic broccoli, cut into small florets
- 200g organic cauliflower, cut into small florets
- 50g shallot, finely sliced
- 2 garlic cloves, crushed
- 10g fresh turmeric, finely chopped / grated
- 2½ teaspoons whole coriander seeds (or ground if you don’t have a spice grinder)
- 1½ teaspoons whole cumin seeds (“)
- 15g fresh ginger, finely grated
- Handful of fresh coriander (about 10g)
- 3 organic, free-range eggs
- 15g coconut flour with extra for dusting
- 1 tablespoon grass-fed butter
- Preheat the oven to 180°C (fan). Lightly grease one or two large ceramic dishes with butter.
- Lightly steam the broccoli and cauliflower until tender, about 3-4 minutes. Transfer to a food processor and blitz until a rice consistency is achieved. Set aside in a large bowl.
- In a spice grinder, crush the coriander and cumin seeds until finely ground. Add to the ‘broc-cauli’ mixture along with the shallot, crushed garlic, fresh turmeric, fresh ginger, and coconut flour. Stir until well combined. Add a roughly torn handful of fresh coriander and mix again.
- Beat the eggs in a separate bowl and add to the falafel mixture. Stir well.
- Sprinkle some extra coconut flour onto a work surface. Form small balls on the floured surface, ensuring that all sides are dusted before transferring to the ceramic dish.
- Bake in the oven for 25-30 minutes.