SPICY CAULIFLOWER FALAFEL WITH BEETROOT DI

Ingredients

• * 300g cauliflower floret
• * 400g can butter bean, rinsed and drained
• * 1/2 cup (35g) flat leaf parsley
• * 1/2 cup (60g) almond meal
• * 80g wholemeal spelt flour
• * 3 garlic clove
• * 1 teaspoon chilli flake
• * 1 teaspoon ground cumin
• * 1 1/2 teaspoon sea salt flake
• * 1/4 teaspoon baking powder
• for the beetroot dip
• * 1 can (450g) whole baby beetroot, rinsed and drained
• * 1 garlic clove
• * 50g toasted pinenut
• * sea salt flake and black pepper to taste

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