By: Rose Marie Jarry, Master Chef at Kronobar
- 2 cups chopped cauliflowers
- ¼ cup dried raisins
- ½ cup hummus
- ¾ cup lentil or chickpea flour
- ½ teaspoon sea salt
- 1 pinch ground nutmeg
- 4 garlic cloves
- 1 pinch cayenne pepper
- ¼ cup sesame seeds
- 1 tablespoon coconut oil
- ½ cup shredded beet
- 2 cups fresh grapes (no seeds)
- ½ cup water
- 2 tablespoons agave syrup or coconut nectar or honey*
- 1 pinch sea salt
- 1 pinch real vanilla extract
- Steam the chopped cauliflower and dried raisins together for a minimum of 20 minutes, until they are very soft.
- In the meantime, heat up the fresh grapes with all the ingredients from the sauce mix, bring to a boil and then reduce the heat and let simmer for 20-25 minutes. Keep an eye on it so it doesn’t accidentally burn at the bottom.
- When the cauliflowers are cooked, mash them in a bowl and add all the other ingredients from the falafel mix, except for the sesame seeds and coconut oil. Mix everything well.
- Form 9 falafel balls, about the size of a golf ball.
- Spread the sesame seeds on a plate and roll each falafel into the seeds so the ball is covered.
- Heat up the oven to 375F.
- Heat up a pan and add the coconut oil to it.
- Cook each falafel for 2-3 minutes all around in the pan.
- Then, lay the falafel onto a cookie sheet pan and bake them for 10 minutes at 375F.
- After the 20-25 minutes, remove the grape sauce mix from the heat and blend it into a food processor or blender.
- Serve hot or cold with the sweet grape sauce.
- Note that this sauce could be served with other stuff, like meat or fish.