For the falafels
- 1/2 cup cashews, soaked in warm water for 1 hour (at least 20 mins)
- 2 large cauliflower florets or 4-5 smaller ones (see picture)
- 4 broccoli florets
- 2 large garlic cloves, peeled
- 1 small red onion or young white onion
- 1 1/2 tablespoons tahini paste
- 1 teaspoon sea salt
- 1 teaspoon cumin seed powder
- 2/3 teaspoon coriander seed powder
- 1/2 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/2 tsp celery seeds (optional)
- 1/2 teaspoon cinnamon powder
- Handful of fresh parsley, roughly chopped
- 2 tablespoons tapioca flour (or 1 tablespoon coconut flour)
- 1 teaspoon ghee and 1 teaspoon coconut oil (or 2 teaspoons of either)
For the dipping sauce
- 1 teaspoon tahini
- 1 teaspoon hot sauce/chilli sauce or chilli flakes
- 1 teaspoon tomato paste
- 1 teaspoon mayonnaise
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon lemon juice
- Preheat the oven to 200 °C / 400 °F. Grease a sheet of baking paper with some ghee or coconut oil.
- Place all ingredients, except for tapioca/coconut flour, in a food processor. Grind and process everything into fine crumbs, until the mixture starts coming together (coming away from the sides and wrapping into itself). It should take about 2 minutes, including scraping off the sides as you go along. If you find that the vegetables are not grinding properly, I suggest to do this in two batches and then mix and process two batches together again once you have smaller crumbs. As you’re grinding the mixture, it will produce some moisture, so don’t rush to add any water or think it’s too dry.
- Transfer the mixture into a large bowl and sprinkle with tapioca and coconut flours. Mix well together allowing the flours to soak up some of the moisture and make the mixture more sticky.
- Scoop 1 tablespoon of the mixture and shape it into a small ball in your hands. Use the spoon to help you shape and flatten the ball slightly. Place on the baking sheet lined oven tray. Continue with the rest of the mixture.
- Melt about a teaspoon of each ghee and coconut oil in a little saucepan or microwave. Using a pastry brush or your fingers, coat the top of the falafels with a thin layer of melted oil.
- Bake in the oven for 15 minutes. Remove the tray and turn the falafels over very gently. Place back in the oven for 15 minutes and reduce the heat to 180 °C/360 °F. Once the time is up, remove from the oven and cool slightly before transferring to a plate.
- To make the dipping sauce, combine all ingredients in a bowl and whisk together. Serve on the side.
Serving size: 5 falafels
Calories per serving: 280
Per serving: total carbs 24g (net 20g), fibre 4g, sugar 3.3g, protein 7.5g, fat 19.5g.