The Sydney Morning Herald logo
Advertisement
Good Food logo

Cauliflower and kimchi falafels

Donna Hay

Advertisement
'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.

Advertisement

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.

The best recipes from Australia's leading chefs straight to your inbox.

Sign up
Default avatarDonna Hay is a columnist.

From our partners

Advertisement
Advertisement

Similar Recipes

More by Donna Hay