We made these tasty falafels using cauliflowers instead of chickpeas, for a low-carb twist on the classic recipe.
Spicy and juicy, they're truly divine in salads and wraps.
Soak the chia seeds in water for 5 minutes or until they form a thick and gel-like mixture.
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Meanwhile, blitz the cauliflowers with sun-dried tomatoes and cilantro in a food processor.
Next, add all the ingredients in a bowl except for the oil and work into a moist, soft dough.
For each falafel, compact a handful of dough in between your palms, roll it into a ball and place it on a baking tray.
Finally, brush the falafels with oil and bake them for 30 minutes at 220°C (430°F).
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