Cauliflower and kimchi falafels

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

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

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


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.