A low-carb version of the Middle Eastern falafel made with cauliflower and seeds instead of chickpeas and served with homemade hummus and salad.
Ingredients
Method
1.Preheat oven to 180°C/350°F.
2.Make beetroot hummus and pickled onion.
3.Heat a medium frying pan over medium-high heat, add pepitas, sunflower seeds, sesame seeds and linseeds; cook, stirring, for 2 minutes or until sesame seeds are golden.
4.Place toasted seeds in the bowl of a food processor with cauliflower, ¼ cup (60ml) water and the remaining ingredients (except the peanut oil); process until mixture forms a coarse paste. Season well.
5.Line an oven tray with baking paper. Shape heaped tablespoons of kofta mixture into ovals; place on tray.
6.Fill a medium saucepan two-thirds full with peanut oil, heat to 160°C/325°F (or until the oil sizzles when a small cube of bread is added). Working in batches of six at a time, fry kofta for 5 minutes or until dark golden and cooked through. Remove with a slotted spoon; drain on paper towel.
7.Serve koftas with hummus and pickled onion.
Beetroot hummus
8.Wrap each beetroot in a piece of foil; place in a small shallow roasting pan. Roast for 50 minutes or until tender. When cool enough to handle, peel the beetroot then cut each into quarters. Reserve ¼ cup of the chickpeas to serve.
9.Blend or process beetroot, remaining chickpeas, tahini, garlic and juice until combined. With motor operating, gradually add oil in a thin steady stream; process until mixture is smooth. Spoon hummus on a platter; top with reserved chickpeas, the fetta and parsley. Season to taste.
Pickled onion
10.Place onion and vinegar in a small bowl; stand for 30 minutes. Drain before serving.
Psyllium husks are available at vitamin and health food stores, as well as large supermarkets.
To save time, use purchased ready-cooked beetroot instead, or buy ready-made beetroot hummus.
Note