Cauliflower Falafel

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Kristianne

I'm a San Francisco city girl who loves to cook and enjoy the outdoors. My cooking style focuses on healthy recipes, but I have a huge sweet tooth that I am constantly fighting! When I'm not cooking/eating/photographing/writing about food, I'm at the hospital full-time or running. I'm addicted to blogging about food - www.mysanfranciscokitchen.com

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Although falafel is usually deep-fried, I came up with a delicious baked alternative using cauliflower as the base. This may be one of the those “I don’t believe it til I try it” recipes, but take my word for it that these baked cauliflower falafel are going to knock your socks off. I like to serve them over a bed of greens alongside some carrot and hummus for a tasty, healthy lunch.

 

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Cauliflower Falafel Recipe

Ingredients

  • 1/2 head cauliflower
  • 1/2 onion, chopped
  • 2 cloves garlic, chopped
  • 1/4 cup fresh cilantro leaves
  • 1 tbsp dried parsley
  • 1 egg
  • 1/4 cup oat flour
  • 1/4 cup bread crumbs
  • 2 tbsp olive oil
  • 1 tsp cumin
  • 1/2 tsp salt

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Add the cauliflower to a Magic Bullet pitcher in sections and pulse to “rice” the cauliflower to small grains. Transfer to a bowl and set aside.
  3. Add all remaining ingredients and blend, followed by the cauliflower. Add more bread crumbs if needed to get to a sticky, yet holdable texture. It is ok if the batter is a little runny, as long as it can just barely form a drop on a pan.
  4. Drop tablespoons of batter onto a pan lined with parchment paper, forming mounds.
  5. Bake for 18 minutes, then turn the falafel over and bake another 18 minutes.

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Makes 9 falafel

 

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