• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Nordic Kitchen stories

Inspired by family recipes

  • Home
  • Recipes
    • Baking
    • Bread & Buns
    • Breakfast
    • Brunch
    • Cakes
    • Canapés
    • Desserts
    • Dinner
    • Drinks
    • Festive
    • Foraged Food
    • Fika
    • Fish
    • Healthy
    • Lunch
    • Main
    • Meat
    • Pickling
    • Preserving
    • Scandinavian
    • Snacks
    • Sourdough Baking
    • Soups
    • Starters
    • Vegan
    • Vegetarian
  • Bespoke Cakes
  • Workshops
    • Sourdough Baking Workshop
    • Nordic Baking Workshop
  • Photography
  • About

Roasted Cauliflower Falafel

1st April 2020 By Louise Leave a Comment

Roasted Cauliflower Falafel

Roasted Cauliflower Falafel

This recipe is remarkably east to make, nourishing and testament to cauliflowers versatility.  Actually, I’m of the opinion that it’s one of the most versatile of vegetables.  Gone are the days when the height of cauliflower cuisine was cauliflower cheese!

A great lunch option or make a little larger for dinner, pop in a bun, add a salsa, salad and fries and you have  the perfect veggie burger feast.

Roasted Cauliflower Falafel
Print Recipe

Roasted Cauliflower Falafel with Tahini Dressing

Makes 10 patties
Prep Time24 mins
Cook Time33 mins
Total Time57 mins
Course: Lunch/Dinner
Servings: 4 people

Equipment

  • Food processor

Ingredients

  • ½ Cauliflower or approx 350g
  • 1 400g tin chickpeas drained
  • 2 cloves garlic
  • ½ Lemon juice & zest
  • 2 Tbls wholemeal spelt or plain (buckwheat if you’re GF)
  • 1 tsp baking powder
  • 1 ½ tsp Cumin
  • A good pinch Cayenne pepper
  • Salt & pepper
  • 1 ½ Tbls Parsley chopped
  • 1 ½ Tbls Tahini
  • 3-4 Tbls Natural yogurt leave out if you're vegan
  • 3 Tbls Olive oil
  • Salad leaves
  • Pomegranate seeds optional
  • 2 tbls Dill fronds

Instructions

  • Begin by breaking the cauliflower into even sized florets. Drizzle with a little olive oil and season with salt, pepper, 1 teaspoon cumin and a pinch of cayenne pepper. Roast for 25-30 minutes at 180C. Cool slightly.
  • Place the cauliflower into your food processor with the drained chickpeas the remaining cumin, flour, parsley, a squeeze of lemon, lemon zest and garlic. Blitz, scrape down the sides of the food processor, season and blitz again. Pour the contents of the processor into a bowl. Give it a good stir.
  • Dampen your hands and shape into 10 patties, approximately 6cm in diameter. Heat a frying pan with a little olive oil. Place the falafel in the pan and fry on a medium heat, after approximately 3-4 minutes, flip them over and cook for the same time on the other side.
  • Pour the tahini into a bowl, add approximately 2 tablespoons of boiling water. Then add the yogurt. Season with salt and pepper. Serve on a bed of salad leaves, sprinkle with pomegranate seeds, dill fronds and drizzle with the tahini dressing. Serve warm or cold.

Tips:

  • If you like a more mellow garlic flavour roast whole in their skins with the cauliflower.  Remove the skin and add to the other ingredients when processing in the mixer.
  • For added creaminess use Greek instead of natural yoghurt.

Share this:

  • Print
  • Facebook
  • Twitter
  • Pinterest
  • Email

Filed Under: Dinner, Healthy, Lunch, Vegan, Vegetarian Tagged With: healthy, vegetarian

Previous Post: « The Ultimate Lemon Drizzle Cake
Next Post: Clementine and Almond Cake »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

About Louise

Hej, I'm Louise, a food enthusiast living in Marlow, Bucks, UK. Welcome to my culinary adventures in my Nordic Kitchen. Read More

Contact Louise

Topics

  • Facebook
  • Instagram
  • Pinterest

Newsletter

Please subscribe to receive all new recipes by email.

Latest posts

Lemon and Elderflower Tart

Lemon and Elderflower Tart

30th May 2022

Wild Garlic and Crab Ravioli

1st April 2022

Charred Cabbage with Cauliflower, Miso puree.

Charred Cabbage with Cauliflower, Miso Purée

16th March 2022

Braised duck with Spiced Barley

Braised Duck Legs with Spiced Barley

27th February 2022

Swedish Sourdough Skorpor - (Rusks)

Swedish Sourdough Skorpor – (Rusks)

25th January 2022

Footer

Follow Me on Instagram

With a run of wedding cakes to prepare and a few o With a run of wedding cakes to prepare and a few other projects on the go I haven’t been able to make as much sourdough as I’d like. Well I remedied that yesterday! I double fed my starter on Sunday, to get it really active and then embarked on making ciabatta. Now this has been on my bake list for some time, it’s a lovely loaf with salads or made into a giant sandwich or even toasted. 
I’m almost there on the method, it needs a little tweaking but I’m pretty pleased with the result.
I had the pleasure of making and delivering this w I had the pleasure of making and delivering this wedding cake to @sircharlesnapier yesterday. What a gorgeous setting (I’ve popped a couple of photos on stories).

This was served for dessert, so was filled with a seasonal gooseberry and elderflower compote then coated in Lemon Swiss Meringue Buttercream.
That’s it for wedding cakes, for now at least 😅
A dish that works for any summer gathering and a g A dish that works for any summer gathering and a great Midsummer alfresco meal. Easy to BBQ too.

Have a great weekend friends.

Pepper Spiced Roasted Salmon with Garden Vegetable Salad.

For the Salmon
800g Salmon fillet (or sea trout)
1.5 tsp Malden salt
1.5 tbls white, red & green peppercorns
1 tsp fennel seeds
1 tsp Demerara sugar 
2 Lemons, zest only
1 tbsp olive oil

Oven 180C fan.

Line a baking sheet with parchment paper and lay the salmon fillet on the top.
Place the salt, peppercorns, fennel seeds & sugar in a mortar. Wash the lemons then zest 1 1/2 and place in the mortar. Pound together so that everything is mixed well (if you do not have a mortar, you can mix in a small bowl). Spread the spice mixture over the salmon and rub it in thoroughly. Drizzle over oil. Slice the lemon in thick slices and place around the salmon. Leave out for 1 hour. 

Green salsa
Chop the leaves of a bunch of parsley finely, then finely chop a small clove garlic and place in a bowl. Zest the remaining lemon half a add the lemon juice, 50ml EVOO, salt and pepper to the bowl of parsley. Mix together to a smooth sauce. You can also use a hand mixer.

Bake the salmon for 20-25 minutes or until just cooked through. Serve with roasted new potatoes a seasonal salad. And quick pickled red onions.
Glad Midsommar🇸🇪 I love where I live but Sw Glad Midsommar🇸🇪

I love where I live but Sweden is the place to be on Midsummer’s Eve. 

Always celebrated on the Friday (between 19-25 June and a National holiday)  A day filled with flower crowns (midsommarkransar), dancing, singing and a sun that never sets. 

And of course there’s plenty of food, cold beer and schnapps, preferably spiced. 
Apart from pickled herring, new potatoes & sour cream there’ll be a main course.
Watch out for my next post in a few hours…
I promised a few recipes for midsummer…let’s s I promised a few recipes for midsummer…let’s start with dessert: a super light summer berry cake with fresh cream with a hint of vanilla.

I have made a video to show you exactly how to make this cake on stories, which I’ll save to highlights.

🍓Swedish Midsummer Berry Cake🍓

6 large free-range eggs room temperature
85g unsalted butter
1 tsp vanilla sugar or extract
160g golden caster sugar
¼ tsp fine sea salt
150g plain flour
3 tbls low sugar berry jam
strawberries and raspberries to filling the cake and decorate
* 850ml double cream, whip in 2 stages
edible flowers and herbs to decorate.
I can hardly believe that it’ll be midsummer at I can hardly believe that it’ll be midsummer at the end of the week, we’ll be celebrating as a family on Sunday. 

I’ll be posting a few Swedish inspired midsummer recipes in the next few days should you want to celebrate the summer solstice, the Scandinavia way.

Hope you’ve had a lovely weekend.

Copyright © 2022 · Nordic Kitchen stories | Cookie Notice | Website by Callia Web