By Chloe Wheatland
Big Baked Falafel with Roasted Cauli and Bean Dip
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
Nutrition balance score
Great
Glycemic Index
39
Low
Glycemic Load
27
High
Nutrition per serving
Calories496.8 kcal (25%)
Total Fat15.4 g (22%)
Carbs69.9 g (27%)
Sugars11.3 g (13%)
Protein24 g (48%)
Sodium110 mg (6%)
Fiber16.8 g (60%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Big Baked Falafel
480gChickpeas
1Shallot
2 ClovesGarlic
2Russet Potatoes
Small, Medium, Diced & steamed until tender
¼ cuptahini
4 TbspAlmond Flour
2 Heaped TspCumin
0.5 CupFlat Leaf Parsley
0.5 CupCoriander
2 TbspWater
salt
pepper
Butter Bean and Artichoke Dip
240gButter Beans
0.5 CupMarinated Artichokes
3 TbspTahini
2 TbspLemon Juice
2 Tbspmarinated artichokes
2 ClovesGarlic
salt
pepper
Roasted Cauliflower
0.5 HeadCauliflower
Chopped into florets
1 Tbspolive oil
1 TbspNutritional Yeast
½ tspsmoked paprika
0.25 TspGarlic Powder
salt
pepper
Garnish
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.
Notes
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