Baked cauliflower falafel
Love falafel but wish it was a bit healthier? Baked rather than fried, this cauliflower falafel will make all your healthy falafel dreams come true.
- 1 small cauliflower washed and broken into florets
- 2 tbsp olive oil divided, plus more for brushing
- 400 g tinned chickpeas
- 2 tsp ground cumin
- 2 cloves of garlic
- 1 tbsp fresh parsley chopped
- 50 g breadcrumbs
- salt optional
Pre-heat the oven to 180°C (fan)/200°C/gas mark 6.
Place the cauliflower florets into a baking tray and drizzle with 1 tbsp olive oil. Roast for 20-30 minutes until soft and turning brown.
Allow to cool.
Place all the ingredients, including the cooled cauliflower, into a food processor. Pulse until well combined, pausing several times to scrape down the sides.
With lightly oiled hands shape into balls and place on a lined baking tray. Brush lightly with oil.
Roast for 20-25 minutes, turning carefully halfway, until golden brown.