GRAIN FREE PUMPKIN & CAULIFLOWER FALAFEL WRAPS
Makes 4 Wraps (1 & 1/2 falafels per wrap)
Ingredients:
Lettuce of choice for wrap (I used swiss chard)
Falafel Mix
- 2 cups pumpkin puree
- 3 cauliflower florets (cut into pieces)
- Generous amount of flat leaf parsley (chopped)
- 2 teaspoons cumin
- 1 teaspoon cinnamon
- 2 teaspoons paprika
- 4 garlic cloves
- 1/2 cup of soaked cashews
- 1/2 cup almond meal
- 1/2 cup coconut flour
- 1 egg
- salt - pepper
- 4 tablespoons melted coconut oil
Tabouleh
- 1 bunch round leaf parsley
- 3 garlic cloves
- 2-3 florets of cauliflower
- 1/4 of large cucumber
- 1/2 punnet of cherry tomatoes
- 1/2 red onion
- 1 whole lemon juice
- 4 tablespoons olive oil
“Hummus" Sauce
- 1/2 cup tahini
- 3 tablespoons of tomato paste
- 1/2 an avocado
- 1 lemon (juice)
- salt
- pepper
Method:
1. Preheat oven to 200 degrees Celsius.
1. Preheat oven to 200 degrees Celsius.
2. Add all ingredients for falafel mix into a food processor except for the coconut flour and coconut oil. Blend until all ingredients are combined. Slowly add the coconut flour until the mixtures texture resembles that of falafels (you made not need to use the whole 1/2 cup).
3. Roll the mixture into falafel sized balls and place on an oven baking tray lined with baking paper. You should get about 8 balls with this mixture.
4. Cover the falafels with coconut oil and place in the oven for 30 minutes or until golden.
5. Meanwhile, prepare the tabouleh by roughly chopping the parsley and placing it into a large bowl.
6. Finely chop the garlic, and roughly chop the cucumber, cherry tomatoes and red onion. Add to the bowl.
7. Process the cauliflower florets in a food process until they form a grain like consistency. Add to the bowl.
8. Add lemon juice and olive oil to the bowl. The tabouleh is now ready.
9. To make the hummus sauce, mix all ingredients together in a small mixing bowl.
10. Finally, serve the falafels on top of the swiss chard, hummus and tabouleh (as seen in the mixture below)
Enjoy :)
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