The_Australian_Women_Weekly_Food_Issue_21_2016

AWW FOOD • ISSUE TWENTY-ONE 105

GLUTEN-FREE SEEDED

CAULIFLOWER FALAFEL

PREP + COOK TIME 1 HOUR

SERVES 6 (MAKES 30 FALAFELS)

½ cup (100g) pepitas

½ cup (75g) sunflower seed kernels

¼ cup (35g) sesame seeds

2 tablespoons linseeds

700g cauliflower, cut into florets

2 cloves garlic, crushed

1½ tablespoons cumin seeds, crushed

1½ tablespoons coriander

seeds, crushed

½ cup loosely packed fresh mint leaves

½ cup loosely packed fresh flat−leaf

parsley leaves

½ cup (140g) tahini

2 tablespoons psyllium husks

(see tips)

2 tablespoons lemon juice

¼ cup (60ml) water

rice bran oil, for deep−frying

TOMATO & FETTA SALAD

1 small red onion (100g), sliced thinly

into rings

250g grape tomatoes, sliced crossways

¼ cup (60ml) red wine vinegar

140g persian fetta

HUMMUS

400g can of chickpeas, undrained

¼ cup (70g) tahini

1 clove garlic

1½ tablespoons lemon juice

1 teaspoon cumin seeds, crushed

1 Make salad and hummus.

2 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.

3 Process toasted seeds with

cauliflower and remaining ingredients

(except rice bran oil) to a coarse

paste; season well. Line an oven tray

with baking paper. Using a dessert

spoon, scoop up a mound of mixture.

Hold a second dessert spoon the

same size upside down and drag

it over the falafel mixture in an arc

shape as you reach the other side,

bring the top of the spoon under the

scoop of falafel mixture, transferring

it onto it in the process. Using the

first spoon, push the quenelle−shaped

falafel onto the tray.

4 Fill a medium saucepan two−thirds

full with oil, heat to 160°C/140°C fan

(or until oil sizzles when a small cube

of bread is added). Fry six falafel

at a time for 5 minutes or until dark

golden and cooked through. Drain

on paper towel.

5 Spoon hummus onto plates,

top with falafel and salad. If you

like, sprinkle with extra mint and

parsley leaves.

DINNER

GLUTEN-FREE

SEEDED

CAULIFLOWER

FALAFEL

TOMATO & FETTA SALAD

Place onion, tomato and vinegar

in a small bowl; stand for 0 minutes.

Stir in fetta.

HUMMUS

Process chickpeas and canning

liquid with remaining ingredients

for  minutes or until smooth.

TIPS

Psyllium husks are obtained from the

seeds of a plant native to India. They

are useful for their binding qualities

and are a good source of dietary fibre.

Buy at vitamin and health food shops.

Crushing whole spices in a mortar

and pestle adds a greater depth of

flavour than you’d get from the ready

ground version of the same spice.