Cauliflower and seeds falafels with beetroot hommus

You'll love this twist on the classic Middle Eastern dish.

A low-carb version of the Middle Eastern falafel made with cauliflower and seeds instead of chickpeas and served with homemade hummus and salad.


Cauliflower and seeds falafels
Beetroot hummus
Pickled onion


1.Preheat oven to 180°C/350°F.
2.Make beetroot hummus and pickled onion.
3.Heat a medium frying pan over medium-high heat, add pepitas, sunflower seeds, sesame seeds and linseeds; cook, stirring, for 2 minutes or until sesame seeds are golden.
4.Place toasted seeds in the bowl of a food processor with cauliflower, ¼ cup (60ml) water and the remaining ingredients (except the peanut oil); process until mixture forms a coarse paste. Season well.
5.Line an oven tray with baking paper. Shape heaped tablespoons of kofta mixture into ovals; place on tray.
6.Fill a medium saucepan two-thirds full with peanut oil, heat to 160°C/325°F (or until the oil sizzles when a small cube of bread is added). Working in batches of six at a time, fry kofta for 5 minutes or until dark golden and cooked through. Remove with a slotted spoon; drain on paper towel.
7.Serve koftas with hummus and pickled onion.

Beetroot hummus

8.Wrap each beetroot in a piece of foil; place in a small shallow roasting pan. Roast for 50 minutes or until tender. When cool enough to handle, peel the beetroot then cut each into quarters. Reserve ¼ cup of the chickpeas to serve.
9.Blend or process beetroot, remaining chickpeas, tahini, garlic and juice until combined. With motor operating, gradually add oil in a thin steady stream; process until mixture is smooth. Spoon hummus on a platter; top with reserved chickpeas, the fetta and parsley. Season to taste.

Pickled onion

10.Place onion and vinegar in a small bowl; stand for 30 minutes. Drain before serving.

Psyllium husks are available at vitamin and health food stores, as well as large supermarkets.

To save time, use purchased ready-cooked beetroot instead, or buy ready-made beetroot hummus.


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