I made this recipe over the weekend because I did not believe it could work, but was amazed at how delicious it was….and yes it works. This recipe is milk, egg, soya and gluten free, but its not suitable for seed allergy sufferers.
50 g pumpkin seeds
40g sunflower seeds
1 table spoon linseed
350 g cauliflower (take a young and fresh cauliflower, as you do not want one that tastes bitter)
1 teaspoon of ground cumin
1 teaspoon of ground coriander
70 g Tahini paste
1 1/2 teaspoon Xantham gum (This helps it stick together)
30 ml Lemon juice
30 ml water (I used a little bit less as it depends on how the consistency of the mixture feels)
Handful chopped coriander and parsley
Salt and pepper to taste
- Roast the seeds for 2 minutes in a pan
- Blend the seeds, cauliflower, tahini, herbs and spices all together and add the Xantham gum powder, lemon juice and water
- Roll in falafel balls or any other shape you like and fry in oil at 160 C until crispy.