These "meatballs" have worked out awesome in spaghetti, in sandwiches, as falafels, and in my mom's mushroom-tofu marinade. They freeze well, taste great and aren't too time-consuming to make.
Cauliflower-Walnut "Meatballs"
3 cups riced cauliflower
3 cups finely chopped cabbage
2 cups diced onions
2 cups garbanzo bean flour
2/3 cup flax seed
1 1/3 cup chopped walnuts
1/4 cup olive oil
1+ cup chopped parsley
1 heaping tablespoon garlic powder
1 heaping teaspoon thyme
2 teaspoons turmeric
1 1/2 teaspoons sea salt
In a food processor, chop each of the following to a rough consistency (cauliflower, cabbage, onions, walnuts) and dump into a large mixing bowl. Mix, add in the bean flour, oil and seasonings and mix again. Now add in all the remaining ingredients and if not too sticky, make into "meatballs" or patties. Bake for 40 minutes on 350F, flipping them after 25 minutes.
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| Chop the vegies & nuts - leave somewhat coarse for more texture. |
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