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Spicy cauliflower falafel with beetroot dip

Sneh Roy
  • 45 minutes
  • Serves 20

INGREDIENTS

1 can

Baby beetroot, whole

1 400 gram can

Butter beans

300 g

Cauliflower florets

1 tsp

Chilli flakes

1/2 cup

Flat leaf parsley

4

Garlic clove

1/2 cup

Almond meal

1/4 tsp

Baking powder

1 1/2 tsp

Sea salt flakes

1

Sea salt flakes and black pepper

80 g

Wholemeal spelt flour

1 tsp

Cumin, ground

50 g

Pinenuts, toasted