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Cauliflower and kimchi falafels

Donna Hay

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'Naked' cauliflower and kimchi falafels.
'Naked' cauliflower and kimchi falafels. Con Poulos

Baked rather than deep-fried, these spicy, veg-forward falafels make a simple prep-ahead lunch.

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Ingredients

  • 600g cauliflower florets

  • 120g (¾ cup) kimchi

  • 50g (¼ cup) white chia seeds

  • 1 egg

  • 120g (1 cup) almond meal

  • ¼ tsp sea salt flakes

  • 2 spring onions, finely chopped

  • extra virgin olive oil, for brushing

  • thinly sliced carrot, rocket, hummus, sumac and Greek-style yoghurt, to serve

Method

  1. 1. Preheat oven to 220C (200C fan-forced).

    2. Place cauliflower into a food processor and blend to form a fine crumb.

    3. Add kimchi, chia seeds, egg, almond meal and salt and process to a smooth paste.

    4. Add spring onion to food processor and process just to mix through. Allow the mixture to stand for 5 minutes.

    5. Shape 2-tablespoonfuls of mixture into small patties and place on baking trays lined with non-stick baking paper. Brush patties well with oil and bake for 25-30 minutes or until golden.

    6. Divide falafels, carrot and rocket between plates, and serve with hummus sprinkled with sumac, and yoghurt.

    Note: I've kept these naked, but you could also use flatbread to wrap up the falafels.

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Default avatarDonna Hay is a columnist.

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Original URL: https://www.smh.com.au/goodfood/recipes/cauliflower-and-kimchi-falafels-20200204-h1lkc9.html