Cauliflower Falafel

Cauliflower falafel on baking tray

AN AMAZING LOW-CARB ALTERNATIVE TO THE REAL THING!

Crunchy on the outside, soft on the inside. These would be perfect tucked into a warm pita, and topped with tons of tahini dressing, hummus and pickled veggies.

This recipe is a healthy take on the classic deep-fried version, which some might find a little tough to digest. 

The way we recommend preparing them is in an oven, but if you have an air-fryer, that should work well too! Quick note, you don't want to skimp on the herbs!

INGREDIENTS

  • 1/2 cup finely chopped onions
  • 3/4 cup almond flour
  • 3 tbsp coconut flour
  • 2 eggs (replace with flax/chia eggs for plant-based version)
  • 4 garlic cloves, minced
  • 3/4 packed cup of fresh flat-leaf parsley
  • 1/4 cup fresh cilantro
  • 3 tbsp white sesame seeds
  • 4 tsp coriander powder
  • 4 tsp cumin powder
  • 1/2 tsp turmeric
  • 1 tsp sea salt
  • 1/2 tsp cayenne pepper
  • 1/2 tsp ground black pepper
  • 1/2 medium head of cauliflower, minced (or about 2 packed cups of cauliflower rice)
  • 2 tbsp olive oil
  • Ri’s Red Chili Sauce as a dip

INSTRUCTIONS

  1. Preheat oven to 190C/380F. Line a baking sheet with parchment paper.
  2. In a food processor, blend together all the ingredients, except the cauliflower and olive oil (yes, even the eggs).
  3. Blend until all the herbs are minced well.
  4. Once the herbs are minced, add in the minced cauliflower/cauliflower rice and pulse until combined.
  5. Transfer into a bowl and give everything a nice mix.
  6. Form the falafel dough into 1 to 1.5-inch round balls.
  7. Use a pastry brush and brush each falafel with olive oil. An olive oil spray works too.
  8. Cook for 15-20 minutes then flip the falafels.
  9. Brush with more olive oil and cook for another 15-20 minutes.
  10. Serve with your favorite salad, low-carb flatbread, and some homemade tahini dressing
Tags: chili, recipe

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