CAULIFLOWER AND LAMB 'NOT QUITE FELAFEL'

Whether served as a meal, or as a part of a serving platter, these 'not quite felafel' will go down a treat.

INGREDIENTS

• 4 garlic cloves
• 1 red onion, roughly chopped
• 1 bunch coriander, roots cleaned, leaves and stems roughly chopped
• 1/2 bunch parsley, leaves and stems roughly chopped
• 1 x 800g cauliflower, cut into florets
• 2 cups (200g) almond meal
• 350g lamb mince (we used leg mince)
• 2 tbs ras el hanout
• 1 cup (250ml) olive oil
• Garlic sauce or hummus, sliced baby cucumbers, tomato wedges, mint leaves, green olives and assorted pickled vegetables, to serve

• METHOD

  • 1
    Place garlic, onion, coriander, parsley and 500g cauliflower in a food processor and whiz until finely chopped. Transfer to a large bowl. Add almond meal, mince and 1 tbs ras el hanout. Season, and stir to combine. Roll into walnut-sized balls.
  • 2
    Heat the oil in a deep frypan over medium-high heat.
  • 3
    Add the remaining 300g cauliflower and fry, stirring occasionally, for 4-5 minutes or until tender. Remove with a slotted spoon and set aside to drain on paper towel.
  • 4
    Sprinkle with remaining 1 tbs ras el hanout and season with salt. Working in batches, add felafel to pan and cook, turning halfway, for 5-6 minutes or until golden. Set aside on paper towel to drain.
  • 5
    Serve with fried cauliflower, garlic sauce, cucumber, tomato, mint, olives and pickles.