LOSE IT-04.2019

VOLUME 30 LOSE IT! 23

FOOD

EAT THIS, NOT THAT

FOOD EDITOR: JUSTINE KIGGEN • PHOTOGRAPH: LIZA VAN DEVENTER

FALAFEL

MAKES 20

200g sweet potato,

cooked and mashed

10g coriander, chopped

1 egg white, whisked

½ tsp baking powder

60g pistachio, toasted

and chopped

Himalayan salt and black

pepper

200g cauliflower rice

1 tbsp cumin, ground

1 tbsp coriander, ground

coconut oil for frying

FOR THE SAUCE

1 tbsp tahini

½ cup double cream

yoghurt

juice of ½ a lemon

chopped red onion,

pomegranate rubies and

fresh herbs to serve

1. Place sweet potato, coriander,
   egg white, baking powder and
   pistachio into the bowl of a food
   processor and season well.


2. Heat a pan, toss in cauliflower
   rice and spices and cook, stirring,
   until dry and slightly crispy. Allow
   to cool slightly then add to the
   bowl of the food processor and
   blitz to combine.
   3. Roll the mixture into small balls
   and set aside.
   4. Heat the coconut oil in a pan,
   add the balls in batches and
   shallow fry until golden and crispy
   on both sides.
   5. For the sauce: Whisk together
   all the ingredients and season.
   6. To serve: Serve hot with sauce,
   onion, rubies and fresh herbs. Q

KEEP ON TRACK per ball

FAT 3G CARBS 3G PROTEIN 2G

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