Cauliflower Falafel Recipes

BAKED FALAFEL & CAULIFLOWER TABBOULEH

Baked falafel & cauliflower tabbouleh image

Make a batch of our easy baked falafel for a tasty, low-calorie lunch option. This simple healthy recipe is perfect for pairing with plenty of salad

Provided by Sophie Godwin - Cookery writer

Time 50m

Number Of Ingredients 13

Ingredients

3 x 400g cans chickpeas , drained (or 250g dried chickpeas, soaked in 1 litre cold water overnight, then drained)
3 tsp ground cumin
2 tsp ground coriander
1 tsp cayenne pepper
1 red onion , quartered
3 garlic cloves
2 tbsp sesame seeds
1 ½ tsp baking powder (gluten-free, if you like)
2 small packs parsley , stalks and leaves separated, leaves chopped
4 tbsp olive oil
1 cauliflower , cut into large florets
1 small pack mint , leaves chopped and stalks discarded
1 lemon , juiced

Steps:

Heat oven to 200C/180C fan/gas 6 and line two baking sheets with baking parchment. Tip the chickpeas, 2 tsp of the ground cumin, 1 tsp of the ground coriander, the cayenne pepper, onion, garlic, sesame seeds, baking powder, parsley stalks and 1 tbsp water into a food processor. Blitz until combined but not smooth (you want the falafel to have some texture, rather than being the consistency of hummus). Season to taste, then roll into 18 evenly sized balls. Flatten each ball into a disc shape and arrange on the baking sheets, then brush the tops with 1 tbsp of the oil. Bake for 20 mins until golden and crisp, turning halfway through cooking.
Meanwhile, clean out the food processor, then tip in the cauliflower and briefly pulse until it resembles couscous. Mix the cauliflower couscous with the remaining ground spices and olive oil, then add some seasoning. Tip onto a roasting tray and roast for 10-12 mins until lightly toasted, stirring occasionally.
Remove from the oven and leave to cool, then mix through the parsley leaves, mint leaves and lemon juice. Season to taste. Will keep for three days in the fridge. Serve the baked falafel with the cauliflower tabbouleh and some salad, if you like.

Nutrition Facts : Calories 307 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 4 grams sugar, Fiber 10 grams fiber, Protein 12 grams protein, Sodium 0.3 milligram of sodium

CAULIFLOWER FALAFEL

Cauliflower Falafel image

A baked low carb falafel made with cauliflower for a low carb lunch

Provided by Angela Coleby

Categories Appetizer

Time 55m

Number Of Ingredients 11

Ingredients

1/2 head cauliflower (made into cauliflower rice)
1 tablespoon olive oil
3 spring onions (chopped)
1/2 cup cilantro, fresh
3 cloves garlic (peeled & chopped)
2 teaspoon cumin
1 teaspoon coriander, ground
1/2 cup almond flour
1 medium egg
1/2 teaspoon salt
1/2 teaspoon black pepper

Steps:

Heat the olive oil in a frying pan on a medium heat and gently saute the cauliflower rice for 5-8 minutes.
Remove from the heat and allow to cool.
Preheat the oven to 180C/350F degrees.
Place the cauliflower, green onions, fresh coriander, garlic, cumin, ground coriander, egg, salt, pepper and almond flour in a food processor. Pulse for 15-20 seconds for the mixture comes together. If it is too sticky, add more almond flour.
Shape the mixture into small patties and place on a parchment paper lined oven tray.
Bake for 30-35 minutes, turning over half-way through until golden and firm.
Serve with flatbread, salad and tahini sauce.

Nutrition Facts : ServingSize 1 patty, Calories 41 kcal, Carbohydrate 3.6 g, Protein 2.4 g, Fat 2.2 g, Fiber 1.1 g

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