My friend De, a retired chef, inspired me with her delicious broccoli falafel.
De verbally described the recipe, and it’s so simple I didn’t need to bother too much with measuring. My cauliflower version goes something like this:
About half a head of cauliflower (I just used up what I had left in the fridge)
Half a leek or half an onion
1/2 tsp ground cumin
1 tsp nigella seeds
1/2 tsp salt
About 1/3 cup besan flour (chickpea flour)
Handful of fresh coriander, chopped
I chopped up the leek and cauliflower in my food processor into small pea-sized chunks, and gently fried the mixture, along with the cumin and nigella seeds, in some olive oil to partially cook it.
The. I put it back into the food processor with the coriander, salt and besan flour. You might need to alter the amount of besan flour so you get a nice firm mix that can be rolled into balls easily. Whiz until combined and dough-like.
I rolled it into small balls and patted each one into sesame seeds. The. Fried them up gently, about 3 mins per side, in olive oil.
They are very yummy with sweet chilli sauce, and a sprinkle of extra salt. De’s broccoli version were delish cold too, and I imagine these would be. If there were any left over…