These super tasty falafels are the best addition to your nourish bowls.  You can even have them on their own alongside a lemon tahini dip. 

Make up several batches and pop them in the freezer.  They're so good.  

Makes 24

Time: 15 minutes plus 20 minutes baking

For the falafel you will need:

• 1 cup cooked pumpkin, mashed
• 2 cups cauliflower
• 1/2 zucchini
• 2 tablespoons almond meal
• 2 tablespoons sesame seeds
• 1/4 cup Niulife Coconut Flour
• 1 tablespoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon turmeric powder
• Fresh coriander, chopped
• Fresh dill, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

For the nourish bowl - you can use anything you have on hand, but we used:

• 2 cups mixed greens
• Fresh coriander
• 1/2 cup shredded red cabbage
• 1 cucumber, sliced
• Pomegranate seeds
• 1/2 an avocado
• A large dollop of coconut cream
• 1 tablespoon tahini
• 2 tablespoons Niulife Cider Vinegar
• Juice 1 lemon
• 1/4 cup almonds

1.   Preheat oven to 170 d C and line a tray with baking paper.

2.   Add the cauliflower to a food processor, next add the zucchini followed by the spices and fresh herbs. Add almond meal and coconut flour. Once combined, pop into a large bowl, add in the sesame seeds and pumpkin. The mix should be sticky but firm enough to roll into balls.

3.   If your mixture is too wet, add extra coconut flour & almond meal. Using a tablespoon, spoon out falafel mix into hands and roll. Flatten onto the baking tray, continue until all of the mix has been used.

4.   Next, finish with a sprinkle of sesame seeds. Pop into the oven for 15-20 minutes, until they are starting to turn a nice golden brown. Next, flip falafel and bake for a further 5 - 10 minutes.

5.   Assemble nourish bowl with any ingredients you have on hand, dress salad with the mixture of apple cider vinegar, lemon juice and tahini and finish with a dollop of coconut cream. Enjoy!