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.
Ingredients
Falafel
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
Tahini Dressing
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
Greens
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
Instructions
Falafel
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Preheat oven to 200 degrees. Line a baking sheet with parchment paper.
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In a food processor blend all the ingredients, except the minced cauliflower and olive oil. Blend until the herbs are minced.
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Once the herbs are minced, add in the minced cauliflower and pulse until combined.
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Form the falafel dough into 16 round balls. Use a pastry brush and brush each falafel with olive oil.
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Cook for 20 minutes on 200 degrees then rotate the falafels and cook for another 20 minutes.
Tahini Dressing
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Combine all the ingredients for the tahini dressing in a blender or food processor and blend until smooth.
Greens
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Plate the greens then top with falafel and tahini dressing.
Recipe from (www.paleoglutenfree.com)
