Looking to add a flavorful twist to your falafel game? Try these Cheesy ‘Pap’ Falafels, a delightful low-carb alternative that’s sure to satisfy your taste buds.
Made with a base of cauliflower and enriched with cheddar cheese , these falafels are perfect for a light lunch or as an appetizer.
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Cheesy ‘pap’ falafels
Ingredients
400g head cauliflower
2 Tbsp (30ml) psyllium husk powder
2 Tbsp (30ml) almond flour
¾ cup (75g) grated cheddar
¼ cup (60ml) olive oil
4–6 large lettuce, spinach, or cabbage leaves
½ cup (125ml) tzatziki (store-bought, or find Hendrik’s recipe for this on page 195 of Keto Lifestyle: Simple)
1 lemon, quartered
handful of fresh coriander, mint, and parsley, chopped
to taste Salt and pepper
For the Coating
¼ cup (60ml) almond flour
¼ cup (60ml) sesame seeds
1 egg, whisked
Method
To prepare the ‘pap’, boil or steam the cauliflower in a pot of water until very soft, then drain. Mash the cauliflower by hand.
Return it to the heat and stir until all extra moisture has been absorbed.
Mix in the psyllium husk powder and almond flour (the psyllium husk powder will give it a sticky texture).
Leave to stand for 5–10 minutes. Season with salt and pepper.
Stir the cheddar into the cauliflower pap. Roll into small balls.
For the coating, combine the almond flour and sesame seeds.
Dip the balls into the whisked egg, then roll them in the seed mixture.
Heat the olive oil in a frying pan over medium to high heat.
Fry the falafel balls for about 5 minutes or until slightly crisped and browned all over.
Serve on lettuce (or spinach or cabbage) leaves with the tzatziki and lemon quarters.
Scatter the chopped herbs on top and season to taste.
*This recipe was republished with permission from Penguin Random House
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Cheesy ‘pap’ falafels
Author: Hendrik Marais
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Category: side
Method: cook
Cuisine: South African
2 Tbsp (30ml) psyllium husk powder
2 Tbsp (30ml) almond flour
¾ cup (75g ) grated cheddar
4 –6 large lettuce, spinach, or cabbage leaves
½ cup (125ml) tzatziki (store-bought, or find Hendrik’s recipe for this on page 195 of Keto Lifestyle: Simple)
handful of fresh coriander, mint, and parsley, chopped
For the Coating
¼ cup (60ml) almond flour
¼ cup (60ml) sesame seeds
To prepare the ‘pap’, boil or steam the cauliflower in a pot of water until very soft, then drain. Mash the cauliflower by hand.
Return it to the heat and stir until all extra moisture has been absorbed.
Mix in the psyllium husk powder and almond flour (the psyllium husk powder will give it a sticky texture).
Leave to stand for 5–10 minutes. Season with salt and pepper.
Stir the cheddar into the cauliflower pap. Roll into small balls.
For the coating, combine the almond flour and sesame seeds.
Dip the balls into the whisked egg, then roll them in the seed mixture.
Heat the olive oil in a frying pan over medium to high heat.
Fry the falafel balls for about 5 minutes or until slightly crisped and browned all over.
Serve on lettuce (or spinach or cabbage) leaves with the tzatziki and lemon quarters.
Scatter the chopped herbs on top and season to taste.
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