Spicy Cauliflower Falafel With Beetroot Dip

For the falafel
300 g cauliflower florets
400 g can butter beans, rinsed and drained
1/2 cup (35 g) flat leaf parsley
1/2 cup (60 g) almond meal
80 g wholemeal spelt flour
3 garlic cloves
1 teaspoon chilli flakes
1 teaspoon ground cumin
1 1/2 teaspoons sea salt flakes
1/4 teaspoon baking powder

For the beetroot dip
1 can, 450g whole baby beetroot, rinsed and drained
1 garlic clove
50 g toasted pine nuts
sea salt flakes and black pepper to taste
salad leaves to serve

Place cauliflower, butter beans, parsley, almond meal, spelt flour, garlic, chilli, cumin, salt and baking powder in the jug of a food processor and process until coarsely chopped and mixed.
Shape the mix into 20 golf ball sized balls.

Heat sunflower or vegetable oil in a small saucepan on high (oil height in pan at least 5-6 cm).

Carefully drop 3-4 falafel balls in the oil and fry for a minute or two until cooked and golden. Remove with a slotted spoon and drain on paper towels. Repeat for remaining balls.

To make the beetroot dip, place all ingredients in a small food processor and blitz for a few seconds until smooth.

Serve falafels on a bed of greens with beetroot dip and/or tabouli.

from: cookrepublic.com