Cauliflower Falafel
Prep Time
10
minutes
Cook Time
Passive Time
30
minutes
40
minutes
Prep Time
10
minutes
Cook Time
Passive Time
30
minutes
40
minutes
Ingredients
Tzatziki Sauce
to serve (see recipe on our website)
3
cups
cauliflower florets
uncooked
1/4
cup
finely chopped onion
1/2
cup
almond flour
3
tbsp
coconut flour
2
eggs
4
cloves
garlic
minced
1/2
cup
packed fresh parsley
chopped
4
tsp
coriander
4
tsp
cumin
1
tsp
sea salt
1/2
tsp
cayenne pepper
1/2
tsp
ground black pepper
avocado oil
for stovetop and oven instructions
Instructions
Make Tzatziki Sauce in advance (see recipe on website) if you are planning to serve it with the falafel, and chill until ready to use.
Place cauliflower florets in a food processor or blender, and process until finely grated and sticky. This should yield about 2 cups.
Transfer to a large mixing bowl and add the rest of the ingredients, except avocado oil and tzatziki sauce.
Mix well and shape into about 20 falafel balls or patties (patties will work better for pan-frying).
Cook according to the instructions below and serve with homemade Tzatziki Sauce.
Oven Baked Method
Preheat the oven to 375 degrees F and generously grease a baking sheet with avocado oil (I used about 2 tbsp).
Place the falafel in a single layer on the baking sheet and spray the top of the falafel balls with cooking oil.
Bake for 15 minutes, then flip. Spray the other side with cooking oil and bake for 15 more minutes until golden and crispy.
Pan Fried Method
Heat a large skillet over medium high heat and add 2-3 tbsp of avocado oil.
Add the falafel patties in a single layer (work in batches if you need to) and pan fry for 3 minutes.
Flip, and cook for 2-3 more minutes until golden and crispy.