Big Baked Falafel with Roasted Cauli and Bean Dip

Name: Big Baked Falafel with Roasted Cauli and Bean Dip
Prep time: 10 min
Cook time: 1 h 20 min
Total time: 1 h 30 min
Cuisine: Middle Eastern
Ingredients: - 480g Chickpeas; - 1 Shallot; - 2 Cloves Garlic; - 2 Small - Medium Russet Potatoes (Diced & steamed until tender); - 1/4 Cup Tahini; - 4 Tbsp Almond Flour; - 2 Heaped Tsp Cumin; - 1/2 Cup Flat Leaf Parsley; - 1/2 Cup Coriander; - 2 Tbsp Water; - Pinch of Salt and Pepper; - 240g Butter Beans; - 1/2 Cup Marinated Artichokes; - 3 Tbsp Tahini; - 2 Tbsp Lemon Juice; - 2 Tbsp Artichoke Marinade; - 2 Cloves Garlic; - Pinch of Salt and Pepper; - 1/2 Head Cauliflower (Chopped into florets); - 1 Tbsp Olive Oil; - 1 Tbsp Nutritional Yeast; - 1/2 Tsp Smoked Paprika; - 1/4 Tsp of Garlic Powder; - Pinch of Salt and Pepper; - Pomegranate Seeds; - Parsley; - Sesame Seeds

4 steps

Prep:10minCook:1h 20min

The only thing better than a falafel is… An even bigger one. This is my big baked falafel. Not sure whether I am a crazy person or whether I’m a genius, but one thing I know for sure is that it is delicious. 🤌

Updated at: Tue, 26 Dec 2023 21:13:28 GMT

Ingredients

8 servings

Instructions

Step 1

Preheat oven to 175°C and line a 20cm cake tin.

Step 2

Place all falafel ingredients into a food processor and process until smooth. Transfer to a cake tin, smooth over with a spoon and cover in foil. Bake in the oven for 35 minutes. Remove foil and bake for a further 25-30 minutes, or until the top is golden and a skewer comes out clean. Allow to rest for 20 minutes before removing from the tin.

Step 3

Increase oven temperature to 200°C and line a baking tray. Toss together all cauliflower ingredients, line on the baking tray and roast in the oven for 25 - 30 minutes, or until tender and starting to blacken.

Step 4

Top the big falafel with the butter bean dip, cauliflower, pomegranate seeds, parsley and sesame seeds. Slice, serve and enjoy. Store in the fridge for 4 - 5 days.