I love falafel. I think when Trader Joe’s stopped having their Falafel wrap, was a very sad day for me. It was an easy go to meal for me, especially when I was traveling. Now I need to find other places for my falafel fix or make my own. I’ve found some options to be rubbery or very greasy, so I like this option of cauliflower falafel. As the weather warms ups, the cauliflower falafel is nice and light with a hint of warmth when the falafels are fresh. 

Falafel isn’t immensely hard to make. Using cauliflower as a main ingredient, you can add in more vegetables into your day. Kids may not even notice. Less fat is used by baking the falafels. 

Options for serving are endless. I enjoy the falafel as part of a salad with the spicy tahini dressing. I recently rediscovered a local pita bread that is amazing, so have been enjoying my falafel as a wrap with hummus, lettuce, and a tahini sauce. Want a wheat free wrap option? Use savoy cabbage. 

Cauliflower Falafels

  • 1 ½ cups cooked chickpeas or 1- 15 ounce can, rinsed
  • 1/3 pound of cauliflower or 2 ½ cups of cauliflower rice
  • 2 cup diced onion (yellow, white, red, whatever)
  • 1-2 cloves of garlic, 1 if you prefer
  • 1 teaspoon olive oil
  • 2 teaspoon all-purpose seasoning blend
  • 1 teaspoon cumin
  • 2 tablespoons Quinoa flakes or breadcrumbs 
  • Water as needed

Heat the oven to 400 degrees. Lightly spray some oil on a baking sheet or use parchment paper. 

If you have a food processor: Chop the cauliflower up into florets. Run the cauliflower florets through a food processor on pulse until the pieces of cauliflower kind of look like rice. Add the chickpeas, onion, garlic, oil, seasoning blend, and quinoa flakes to the food processor and pulse. Add salt if needed. 

If you do not have a food processor: Chop the cauliflower up into the smallest pieces possible or use a grater to create cauliflower rice. Mash the chickpeas in a medium bowl until they form a paste. Chop the garlic finely. Add the cauliflower, onion, garlic, oil, seasoning blend, and quinoa flakes to the chickpeas and mix. Add a pinch of salt if needed.

The mixture should easily form into balls. If it is too dry, add a little water. Form the mixture into balls a little bigger than a ping pong ball. Place the balls on the baking sheet and bake them for 20-25 minutes, flipping them half way through. Both sides should be nice and golden. 

Spicy Tahini Dressing

  • 1/3 cup well-stirred tahini
  • 1/3 cup water
  • 1/4 cup lemon juice [about 1 lemon]
  • 1-2 garlic cloves
  • salt to taste
  • red pepper flakes to taste (Approx. ½ tsp)

Add all items into a blender and blend. Add more water for a thinner consistency. Add salt and red pepper flakes to taste.

Kate Hamm combines her 15+ years of experience in the fitness industry and high-end resort program development into sought after wellness adventures at AnamBliss. Visit www.anambliss.com for future retreat dates and locations.



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