Cauliflower ‘falafel’
Ingredients
- 500 g cauliflower, prepared and very finely shredded (similar to bread crumbs)
- 250 g quark
- 2 garlic cloves, finely chopped
- 120 g semolina
- 2 tbsp apple sauce (or apple juice)
- spritz of lemon juice
- good pinch of dried oregano
- 2 tbsp olive oil
- salt
Method
- Preheat oven to 200 °C. Line a large baking sheet with baking paper, set aside. In a bowl, mix shredded cauliflower and all other ingredients until well combined. If the mixture is too dry, add a little more apple juice (or water); if it is too wet, add some more semolina.
- Take out small portions of the mixture and roll into ball-shaped little falafels (this amount makes about 20 falafels). Place on the baking sheet and bake for about 40 minutes until golden brown, turn balls half way through for even cooking.