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!
Cauliflower Butterbean Falafels
Makes: ca. 14 falafels
- 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)!
Feel free to tag @blueberrysmiles22 if you share your creations on Instagram, so I can share in the joy 🙂