Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Cauliflower
Squash
Squash puree
Falafel
To fry
Dressing
To serve
How it's done
Cauliflower
Divide the cauliflower into florets and slice them. Slice the stalk, add both to a bowl. Add the oil, mix, season, and spread on one half of the baking tray lined with baking paper.
Squash
Cut the squash into approx. 2 cm cubes, place in a bowl. Add the oil, mix, season, and spread over the free half of the baking tray.
To bake
Approx. 20 mins. in the centre of an oven preheated to 220 °C. Remove, allow to cool slightly.
Squash puree
Rinse and drain the chickpeas, place half of them in a measuring jug together with the squash, tahina and cinnamon, then purée.
Falafel
Add the breadcrumbs and the remaining chickpeas to the purée, mix well, and, using wet hands, shape into about 12 equally sized balls.
To fry
Heat the oil in a non-stick frying pan. Add the squash falafel and fry until golden all over for about 8 mins.
Dressing
In a small bowl, mix the yoghurt with all the other ingredients up to and including the pepper, squeeze in the garlic, stir.
To serve
Separate the endive into leaves and arrange them with the cauliflower on a platter. Drizzle the dressing over, arrange the falafel on top.
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