Lamb Quick Side

Cauliflower and lamb 'not quite falafel'

Name: Cauliflower and lamb 'not quite falafel'
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
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 & assorted pickled vegetables, to serve

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15m

20m

Cauliflower and lamb 'not quite felafel'

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by Sam Parish (Coutts)

SAM PARISH (COUTTS), CHEF

Apr 01, 2017

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

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 & 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.