Cauliflower and lamb 'not quite falafel'

Step 1

Place garlic, onion, coriander, parsley and 500g cauliflower in a food processor and whiz until finely chopped. Transfer to a large bowl. Add almond meal, mince and 1 tbs ras el hanout. Season, and stir to combine. Roll into walnut-sized balls.

Step 2

Heat the oil in a deep frypan over medium-high heat.

Step 3

Add the remaining 300g cauliflower and fry, stirring occasionally, for 4-5 minutes or until tender. Remove with a slotted spoon and set aside to drain on paper towel.

Step 4

Sprinkle with remaining 1 tbs ras el hanout and season with salt. Working in batches, add felafel to pan and cook, turning halfway, for 5-6 minutes or until golden. Set aside on paper towel to drain.

Step 5

Serve with fried cauliflower, garlic sauce, cucumber, tomato, mint, olives and pickles.