These warm flavorful falafels are better than the real deal, because they are packed with cauliflower and fresh herbs! A low carb delicious meal that is easily made in a blender.
2 cups minced cauliflower (To make minced cauliflower, just blend the cauliflower in your food processor until it’s minced.)
1 cup minced fresh onion
1/2 cup fresh cilantro leaves
1/2 cup fresh parsley leaves
1/2 cup almond flour
1 medium egg
3 cloves garlic
4 teaspoons cumin powder
1 teaspoon sea salt
1/2 teaspoon turmeric powder
1/2 teapsoon chili powder
4 tablespoons De Rustica Estate Medium olive oil for cooking
1/2 cup sesame oil
1/4 cup tahini
2 tablespoons lemon juice
2 teaspoons maple syrup or date paste for whole30.
1/2 teaspoon lemon zest
4-8 cups baby spinash Make your salad as big or small as you want.
1 cup cherry tomatoes cut in halves
1/4 cup pine nuts
1/4 cup fresh cilantro leaves
1/4 cup green onions chopped
Preheat oven to 200 degrees. Line a baking sheet with parchment paper.
In a food processor blend all the ingredients, except the minced cauliflower and olive oil. Blend until the herbs are minced.
Once the herbs are minced, add in the minced cauliflower and pulse until combined.
Form the falafel dough into 16 round balls. Use a pastry brush and brush each falafel with olive oil.
Cook for 20 minutes on 200 degrees then rotate the falafels and cook for another 20 minutes.
Combine all the ingredients for the tahini dressing in a blender or food processor and blend until smooth.
Plate the greens then top with falafel and tahini dressing.
Recipe from (www.paleoglutenfree.com)