I recently made cauliflower falafel, and I loved them that much they will be made weekly. My kiddos gobbled them up and even took some to school for lunch the next day. The sauce is optional, but I wanted to eat it with a spoon, and it’s only three ingredeints—a win win!
1 bag Cauliflower rice (fresh not frozen, or mince your own)
1 cup cilanto chopped
1 cup parsley chopped
5 cloves garlic minced
1 cup onion chopped
2 medium eggs
1 cup almond flour
2 tbsp arrowroot flour
2 tsp salt
1 tsp chili powder
1 tbsp cumin
1 tsp ground turmeric
2 tbsp lemon juice
2 tsp maple syrup
1/4 c tahini
water as needed
Preheat oven to 400. Line a baking sheet with parchment paper.
In a large bowl, add all of the falafel ingredients and mix. You may need to add more almond flour in order for the mixture to stick.
Use roughly 2 tbsp of the mixture to form a falafel ball.
Lightly brush falafel with oil (I used avocado).
Bake for 20-25 minutes and flip, then continue baking for another 25 minutes.
For the sauce, mix all ingredients and add water as needed to thin to desired consistency (I used a tablespoon or two, but start low add more as needed).