Baked rather than deep-fried, these spicy, veg-forward falafels make a simple prep-ahead lunch.
600g cauliflower florets
120g (¾ cup) kimchi
50g (¼ cup) white chia seeds
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
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.