cauliflower and kimchi falafels

  • 600g cauliflower florets
  • ¾ cup (120g) kimchi
  • ¼ cup (50g) white chia seeds
  • 1 egg
  • 1 cup (120g) almond meal
  • ¼ teaspoon 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. Serves 4

Cook’s tip:
+ I’ve kept these naked, but you could also use flatbread to wrap up the falafels.

Photography: Con Poulos

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