Cauliflower falafel with a mozzarella centre

STEP BY STEP

Let's make something delicious.

1. 01

   Trim the cauliflower, cut off the florets and chop into small pieces. Drain the chickpeas in a sieve. Peel and finely chop the garlic and shallots. Wash the herbs, shake dry and pick off the leaves. Wash the lime, pat dry and grate the zest. Set the zest aside, halve the lime and squeeze out the juice. Peel and finely grate the ginger.

2. 02

   Place the cauliflower florets in a blender and blitz on high speed. Add the chickpeas, garlic, shallots, herbs, turmeric, cumin, paprika, ginger and lime juice, then blend again to a purée. Season with salt and cayenne pepper.

3. 03

   Preheat the oven to 200 °C conventional (180 °C fan).

4. 04

   Drain the mozzarella and cut into 2.5 x 2 cm cubes. For the crust, chop the cashew nuts in a mini food processor and mix with the sesame seeds on a flat plate. Using your hands, shape the falafel mixture into small balls (5-6 cm in diameter). Press a hollow into the centre of each, add the mozzarella and seal with the mixture. Roll the balls in the sesame-cashew mixture and place on a baking tray lined with baking parchment. Bake on the middle shelf for approx. 20 minutes.

5. 05

   Remove the cauliflower falafel from the oven and serve with the dips.

6. 06

   For the passion fruit-chilli dip, halve the passion fruits and scoop out the pulp. Wash the pepper, remove the stalk and seeds, then roughly chop. Halve the lime and squeeze out the juice. Place the lime juice, pepper and passion fruit pulp in a tall blending jug and purée with a hand blender. Wash the chilli, halve lengthways, remove the seeds and finely chop. Stir the purée into the soured cream until smooth. Stir in the chilli and season with curry powder and salt.

7. 07

   For the tahini dip, stir the tahini and yoghurt together until smooth, then fold in the lime zest. Season with salt and pepper.