Ingredients

The following ingredients have 4 Servings
  • 1 small cauliflower (washed and broken into florets)
  • 2 tablespoons olive oil (divided, plus more for brushing)
  • 240 g tinned chickpeas (1 x standard 400g tin, drained and rinsed)
  • 2 teaspoons ground cumin
  • 2 cloves of garlic
  • 1 tablespoon fresh parsley (chopped)
  • 50 g breadcrumbs
  • salt (optional)

Instruction

  • Pre-heat the oven to 180°C (fan)/200°C/gas mark 6.
  • Place the cauliflower florets into a baking tray and drizzle with 1 tablespoon olive oil. Roast for 20-30 minutes until soft and turning brown.
  • Allow to cool.
  • Place all the ingredients, including the cooled cauliflower, into a food processor. Pulse until well combined, pausing several times to scrape down the sides.
  • With lightly oiled hands shape into balls. Press firmly to help them hold their shape. Place on a lined baking tray. Brush lightly with oil.
  • Roast for 20-25 minutes, turning carefully halfway, until golden brown.