Herbed Cauliflower Carrot Falafels

from
2 tablespoons flax meal
6 tablespoons boiling water

1 cup cauliflower florets
1 cup carrots, chopped into chunks
1 small red onion
1 garlic clove
1 cup fresh parsley leaves

1 tablespoon lemon juice, freshly squeezed
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1/2 teaspoon cayenne pepper (or to taste)

1 tablespoon sesame seeds
1 tablespoon pumpkin seeds

1/2 cup almond meal

olive oil for frying

Serves 2-3
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In am small bowl, combine flax seed with boiling water and stir until well combined. Let stand for a few minutes to thicken.

In a food processor, combine cauliflower, carrots, onion, garlic and parsley. Pulse a few times until coarsely chopped. Add lemon juice, cumin, salt and cayenne and pulse again to blend. The mixture should be very finely chopped now.

Transfer mixture to a bowl. Add flax seed mixture and almond meal and knead until mixture holds together. Add more almond meal if the mixture seems to wet. Add sesame and pumpkin seeds.

Form patties of the size of the palm of your hand. You should get about 6 patties out of the batter.

Coat a frying pan with olive oil and cook patties over medium heat for 3-4 minutes on each side, or until lightly browned.

Serve immediately with a fresh salad and tahini or yogurt dip.

© Anja's Food 4 Thought. Recipe from http://www.anjasfood4thought.com
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