Broccoli falafels

This is a great way and delicious way to hide Veges! These falafels are so tasty and a great way to use seasonal produce. Serve with wraps and tzatiki or a healthy salad! A yum meat free Monday dinner option.

Ingredients

1 head	Broccoli, Florets (Main)
1 can	Cannellini beans, Drained
2 cloves	Garlic
3 Tbsp	High grade flour, Spelt or almond meal
¼ tsp	Baking soda
1 small bunch	Fresh herbs, Basil, dill, cilantro or parsley
1 tsp	Chilli flakes
1 tsp	Ground cumin
1 tsp	Salt, And fresh pepper
1 tsp	Smoked paprika

Directions

1. Cut the florets from the broccoli and put into your food processor. Drain beans and add all ingredients into your food processor.
2. Pulse until blended and the texture is smooth enough to mound into balls. Mound into balls using a teaspoon.
3. To cook either fry in a pan with olive oil, turning occasionally to prevent burning. For a heather option, preheat oven at 220 degrees Celsius and bake the falafels on a tray with baking paper. These will take 30minutes to bake until brown and golden. Turn once after 20 minutes and banks for a further 10-15.
4. Serve falafels with Pitts and salad or as pictured here with a roast vege, chickpea and couscous salad.