Where in the world are we going for dinner tonight? The answer: We’re headed straight to the Middle East with this delicious Homemade Cauliflower Falafel and Isreaeli Salad. You’ll love the distinct flavors… along with the immunity boost you’ll get from key ingredients like cumin, garlic, coriander, cayenne pepper, and egg. It’s practically a food festival inside every bite! And it’s ready in just 50 minutes.
Homemade Cauliflower Falafel with Israeli Salad
Serves: 6-8 Prep Time: 45 minutes Cook Time: 10 minutes Total Time: 50 minutes
For the Falafel 1 cup raw cauliflower, pureed 1/2 cup almond meal 1 Tbsp ground cumin 1/2 Tbsp ground coriander 1 tsp kosher salt 1/2 tsp cayenne pepper 1 clove garlic, minced 2 Tbsp fresh parsley, chopped 2 large eggs 3 Tbsp coconut flour For the Salad 1 lb. cucumbers, diced 1 lb. tomatoes, seeded and diced 1/3 cup red onion, diced ½ cup parsley, fresh, minced 3 tbsp olive oil 3 tbsp lemon juice Salt and pepper to taste Tahini, for drizzle
In a food mixer, mix the ground cauliflower, almond meal, and all of the remaining ingredients. Stir to combine. Place mixture in the fridge for 30 minutes.
Remove from the fridge and form 12 equal sized mini patties.
In a skillet, add oil over medium heat. Cook falafel in batches, cooking each for 3-4 minutes each side or until browned.
While the falafels are cooking, make the salad. Place everything in a large bowl and toss to combine.
Serve warm falafel with Israeli salad and a drizzle of tahini.
Use chickpeas in place of cauliflower if cauliflower is not available.
Calories: 252 Fat: 25g Carb: 10g Fiber: 5g Protein: 8g