New Recipe: Cauliflower Falafels with Eggplant Hummus

This has quickly become one of my favourite vegetarian meals. It does have a longer cooking time than our usual recipes which makes it the perfect meal to end the weekend with. 

Ingredients (Serves 2)

• 1 tablespoon extra virgin olive oil
• ½ head cauliflower, roughly chopped
• 2 garlic cloves
• ¼ cup pistachios, roughly chopped
• 1 cup fresh parsley, finely chopped
• ¼ cup quinoa, cooked
• 2 spring onions, roughly chopped
• 2 teaspoons cumin
• 1 tablespoon cold-pressed extra virgin coconut oil, melted
• 40g spinach leaves
• Sea salt & pepper, to taste

Eggplant Hummus:

• 1 eggplant, diced
• 1 garlic clove
• 2 tablespoons extra virgin olive oil
• 1 tablespoon tahini
• 1 lemon, juiced
• 2 teaspoons cumin
• Sea salt & pepper, to taste

Method

1. Preheat oven to 200°C and line 2 baking trays with baking paper.
2. Place cauliflower, garlic and eggplant for hummus on the a prepared baking tray. Drizzle with olive oil, season well and roast for 30 minutes.  Remove from the oven and set aside eggplant.
3. To make the falafels: place roasted cauliflower, 2 garlic cloves, pistachios, parsley, quinoa, spring onion, cumin and coconut oil in a blender or food processor and blitz until well combined.
4. Divide mix into 8 evenly sized balls and place on the second lined baking tray. Roast in oven for 10–15 minutes, or until starting to brown.
5. To make the hummus: place roasted eggplant and all other hummus ingredients into a blender or food processor and blend until well combined. If you require a thinner consistency, add a little extra water and blitz again. Season well.
6. Serve falafels on top of spinach leaves alongside the hummus. 

Recipe developed with the assistance of Elly McLean, Holistic Nutritionist & JERF Lover. Learn more in Meet Elly here.

Image by Sarah Craven Photography.