Cheesy ‘Pap’ Falafels
by Hendrik Marais
A cauliflower-based twist on the classic falafel, these savoury balls are packed with grated cheddar and seasoned with fresh herbs. Coated in a crunchy almond-sesame mixture, they're fried to golden perfection and served with zesty tzatziki on crisp lettuce leaves.
Introduction
Freshly prepare these yummy Cheesy ‘Pap’ Falafels, and serve them warm. This recipe will just you just less than an hour to make, and will serve four of your favourite people.
Ingredients
|
400g |
head cauliflower |
|
2 Tbsp (30ml) |
psyllium husk powder |
|
2 Tbsp (30ml) |
almond flour |
|
¾ cup (75g) |
grated cheddar |
|
¼ cup (60ml) |
olive oil |
|
4–6 large |
lettuce, spinach or cabbage leaves |
|
½ cup (125ml) |
tzatziki (store-bought, or find Hendrik’s recipe for this on page 195 of Keto Lifestyle: Simple) |
|
1 |
lemon, quartered |
|
handful |
fresh coriander, mint and parsley, chopped |
|
to taste |
Salt and pepper |
For the Coating
|
¼ cup (60ml) |
almond flour |
|
¼ cup (60ml) |
sesame seeds |
|
1 |
egg, whisked |
Method
To prepare the ‘pap’, boil or steam the cauliflower in a pot of water until very soft, then drain. Mash the cauliflower by hand. Return it to the heat and stir until all extra moisture has been absorbed. Mix in the psyllium husk powder and almond flour (the psyllium husk powder will give it a sticky texture).
Leave to stand for 5–10 minutes. Season with salt and pepper.
Stir the cheddar into the cauliflower pap. Roll into small balls.
For the coating, combine the almond flour and sesame seeds. Dip the balls into the whisked egg, then roll them in the seed mixture.
Heat the olive oil in a frying pan over a medium to high heat. Fry the falafel balls for about 5 minutes or until slightly crisped and browned all over.
Serve on lettuce (or spinach or cabbage) leaves with the tzatziki and lemon quarters. Scatter the chopped herbs on top and season to taste.
