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Falafel gets a healthy makeover! These flavourful baked falafels are better than the real deal, because they are made with cauliflower, broccoli sprouts, white beans, almonds and einkorn flour! It makes a great lunch paired with salad greens, extra roasted cauliflowers, Feta and a refreshing yoghurt dressing.
Cauliflower FalafelCumin Roasted CauliflowerSalad & Yoghurt Dressing

100 g White beans, cooked
150 g Cauliflower florets
1 clove Garlic, peeled
2 tbsp Broccoli seed sprouts
1 Egg, medium
30 g Almonds, ground
60 g Einkorn flour
1/4 tsp Baking powder
1/4 tsp Chilli flakes
1/2 tsp Cumin seed powder
1 tsp Salt
1 tsp Olive oil

500 g Cauliflower, cut into 5cm florets 1 tbsp Olive oil
1 tsp Cumin seeds
Salt and black pepper

200 g Plain full fat yoghurt
1 clove, Garlic, minced
2 tbsp Freshly squeezed lemon juice
1 tsp Olive oil
2 tbsp Broccoli seed sprouts
Salt and white pepper
80 g Salad greens
1 Onion, peeled and sliced
2-3 Cherry radishes, cut into wedges
50 g Feta, crumbled

Preheat the oven to 200C/400F. Line a baking tray with baking paper. Brush the baking paper with half of the olive oil.
Drain the white beans and place them in a processor together with cauliflower florets, garlic, broccoli seed sprouts and egg. Process all the ingredients until smooth. Add in ground almonds, einkorn flour, baking powder, chilli flakes, cumin powder, and salt. Process again...