Spiced falafel balls with beetroot dip

Well these are pretty incredible. They’re grain free, vegan, and made with vegetables. So therefore you have permission to eat the whole batch. Or was that just me? I was just taste testing them, I swear! I recently made these for a party and they literally disappeared before my eyes and everyone was asking for the recipe.

I used almond flour for it’s ‘nutty’ wholesome taste. Almonds tend to burn easily and need an additional component to stay together when baked. I used cassava flour so it was able to crisp up more, as it has a high starch content. Cassava flour is very similar to arrowroot and tapioca flours, however it uses the whole root, dried and powdered, rather than just the starch of the root.

The beetroot dip contains a clove of garlic. You can totally roast that and make it even more amazing, but I was lazy, and this all came together so quickly the morning of the party.

Doesn’t they look amazing!?

Spiced falafel balls with beetroot dip

Yield: 30 balls

Crisp, spiced, golden brown falafel balls with a garlic-beetroot dip. A perfect grain free, vegan, vegetable-based party food!

Ingredients

    For the falafel balls
  • 300g cauliflower (I used florets and stem), roughly cut
  • 400g can beans, drained and rinsed
  • 35g (approx. ½ cup) chopped parsley
  • 60g (approx. ½ cup) almond flour
  • 75g (approx. ½ cup) cassava flour
  • 3 garlic cloves
  • 1 teaspoon chilli flakes
  • 2 teaspoons cumin (or 1 drop cumin essential oil)
  • 2 teaspoons salt
  • For the beetroot dip
  • 75g toasted pinenuts
  • 340g jar beetroot
  • 1 garlic clove

Instructions

    For the falafel balls
  1. Put all falafel ingredients in a food processor and pulse until coarsely chopped and mixed. Shape into golf ball sized balls.
  2. Heat oil (I used coconut) in a small saucepan (around 5cm high) until lightly bubbling around the edges of the pan. Carefully drop in 3-4 falafel balls in the oil and deep fry until cooked and golden (this takes around 1-2 minutes). You want oil to bubble around the balls as you place them in the oil. They should float slightly to the surface when done. Remove with slotted spoon and drain on cooling rack or paper towels. Repeat for remaining balls.
  3. For the beetroot dip
  4. Place all dip ingredients in food processor and process until smooth.

Notes

I used mixed bean salad, but cannellini and/or butter beans would be great!

You can substitute the cassava flour with either tapioca or arrowroot flour

You can also bake in a 200 degree oven for 30 minutes, rotating the balls a few times to ensure even browning. However deep frying is WELL worth it in this instance

http://www.mynourishinghome.com/spiced-falafel-balls-with-beetroot-dip/

 

 

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