Hello Lovelies. Today is a real bad weather. It’s already raining all day.
Somehow winter does not seem to get that way.
Well, at least I had time for you to write down the recipe for the cauliflower falafel.
They ARE MADE FASTER THAN YOU THINK.
- 180 g pumpkin grated
- 1 zucchini grated
- 1 onion finely chopped
- 2 garlic cloves finely chopped
- 1 cauliflower
- 1 tsp turmeric powder
- 2 organic eggs or egg replacement: 2 tbsp lupine powder + 4 tablespoons water
- 4 tablespoons of pumpkin seed flour
Divide cauliflower into small pieces and mix well in a blender.
(Similar to bread crumbs) see picture
Fry the onions and garlic in oil, add turmeric and stir. Press out pumpkin and zucchini graters well and then add to the pan to the onions.
Stir and fry at medium temperature for 5-10 minutes.
Sweet lupines mix flour with water in a large bowl. Add cauliflower, onion mixture, salt, chopped parsley, pumpkin seed flour and mix very well.
Pre heat the oven to 180 degrees celcius.
Form ball with 2 tablespoons or with wet hands.
Put on a baking tray and bake for 25 minutes until golden.
Let the falafel lightly cool on the baking sheet and then carefully loosen them with a spatula.
Serve with smashed baked potatoes and yogurt sauce.
For the potatoes: cook the desired amount of potatoes (small and unpeeled one) in the pot. Pour and put the potatoes on a baking tray and press flat with a heavy saucepan. Season with oil, salt and pepper and bake until crisp. 25 min at 200 degrees.
They are so delicious.
For the yoghurt sauce: mix 200g of natural or soy yoghurt with salt, pepper, a pinch of cumin, chopped parsley or coriander, 1 tsp chopped capers and dill. If you like, you can add a bit of lemon zest.
Ready to serve!