chickpea & cauliflower fritters

Directions

1. Put cauliflower into a pot of salted water and boil until soft (but still holding together).

2. Transfer to a blender and purée with herbs, lemon juice, and cumin. Add pink lake salt to taste.

3. Cover the falafel mix with water, then mix and let stand for 15 mins. It will become quite firm. Add the cauliflower purée to the falafel and mix together to form a paste.

4. Half fill a frypan with olive oil and heat to about 160 degrees Celsius. Test a small amount of the mix by dropping it into the oil – if tiny bubbles appear around the edges and it starts to sizzle, the oil is hot enough. If the oil is too cold, the mix will sink and absorb the oil. Too hot, and it will burn on the outside but be uncooked in the middle.

5. Add spoonfuls of the mix gently into the oil, turning occasionally. Cook for 2-3 mins, then drain on absorbent paper.

6. Serve with a warm salad and spiced yoghurt.