600g cauliflower rice
2 tbsp Thai spices (mix of curcuma, carry, coriander, paprika, garlic powder)
1 tsp ground cumin
2/3 cup of chickpea flour
1 big handful finely chopped cilantro
Salt and pepper
1/4 cup chickpea flour
Sesame seeds to sprinkle over the balls
1 tbsp tahini
Juice from 1/2 lemon
2 tbsp water
1/4 tbsp honey
Salt & pepper
Mix the cauliflower rice with the spices, chickpea flour, cilantro, salt and pepper well. When it’s all well mixed add the eggs into the mixture.
Turn the oven on to 180°C
Place on a plate 1/4 chickpea flour and make 12 balls of the mixture and roll the balls into the flour and brush off the excess flour, place them on a baking tray.
Brush or spray with olive oil on the balls and drizzle with some sesame seeds.
Cook for 30 minutes or until nice and golden.
Mix all ingredients together for the Tahin sauce