Hello and happy Monday!
I’m back with another recipe – one that I’ve been dreaming about for quite a while now. As some of my friends know, I am slightly obsessed with a certain kind of falafel: the cauliflower butter bean falafels from the Deliciously Ella Delis in London. They are an absolute dream – perfect taste & texture – and I could never tire of them. When I was working at Wilderness Festival this August, I ate an absurd amount of them (I think my total count for the 5 days came up to 46 – don’t judge until you’ve tried them!), and got to take a generous amount home. And after all that, I am most definitely still obsessed.
So obsessed that I have tried to recreate them. And while the Deli ones will always be the epitome of falafel perfection, I am so happy with this recipe, and know I will keep coming back to it. Hope you enjoy it too!
- 250 g raw cauliflower that has been processed to a pulp (make sure to squeeze the water out after)
- 1 can butter beans (drained weight: 240 g), processed to a paste
- 50 g ground almonds
- 50 g wholemeal spelt flour (or buckwheat, to make them gluten-free)
- 1/2 20 g bunch of fresh parsley
- 1 garlic clove, pressed
- 1 tbsp olive oil (+ more for brushing on top)
- 1 small dried chili, chopped (or chili flakes)
Preheat the oven to 200 °C.
Combine all the ingredients in a large bowl and form into balls, flattening slightly. (I got around 14 small/medium-sized falafels). Place them on a baking tray lined with baking paper, brush with some olive oil, and bake for ca. 20-25 minutes. (Oven time will vary according to oven and size of falafels, so keep checking up on them).
Serve any way you like, for example with quinoa and salad, or eat as a snack 😉 (they’re very handy to pack along in a tupperware)!