Cauliflower & Zucchini Falafels with a Simple Pickled Carrot Salad

Prepare Ingredients:

Wash the fresh produce. Peel garlic and onion. Using a food processor (or blender), add ½ the onion (you will have remainder), garlic and parsley leaves and mince. Set aside in a mixing bowl.

Mince Cauliflower & Zucchini:

Cut zucchini into quarters lengthwise and remove seeds, cut into chunks. Add cauliflower florets and zucchini to food processor (or blender) and mince. Add to mixing bowl (in step 1).

Combine Ingredients:

Add egg, falafel flour blend, and spice mix and mix well. Form into rough falafels patties (about 8). Note: They will be quite fragile, so form them gently.

Cook Falafels:

Heat oil in a pan over medium heat. As the oil starts to shimmer, gently add falafels and cook for about 5 minutes per side. (Tip: once you have cooked one side, you can put a lid on to cook the other side, to speed up cooking time). Set aside cooked falafels on paper towel and keep warm while cooking the remaining falafels.

Pickle Carrots:

Meanwhile, peel carrots. Then, using a peeler (or mandolin if you have one), peel carrot into long strips. In a small bowl dissolve the sugar in vinegar and then dress the carrots with vinegar mix.

You Plate It:

Divide the pickled carrots between plates and add a stack of warm falafels - Enjoy served with greek yoghurt.