Blender Cauliflower Falafel Tahini Bowl

May 25, 2020

Ingredients

Falafel

2 cups minced cauliflower (to make, chop cut up pieces of raw cauliflower in a food processor until minced)

1 cup minced fresh onion

½ cup fresh cilantro leaves

½ cup fresh parsley leaves

½ cup almond flour

1 medium egg

1 T. arrowroot flour

3 cloves garlic

4 teaspoons cumin powder

1 teaspoon of sea salt

½ teaspoon turmeric powder

½ teaspoon chili powder

4 T. olive oil for cooking

 

Tahini Dressing

½ cup sesame oil

¼ cup tahini sauce

2 T. lemon juice

2 teaspoons maple syrup or date paste

½ teaspoon lemon zest

 

Greens

4-8 cups baby kale

1 cup cherry tomatoes, cut in halves

¼ cup pine nuts

¼ cup fresh cilantro leaves

¼ cup green onions chopped

 

Instructions

  1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. In a food processor, blend all the Falafel ingredients, except the minced cauliflower and olive oil. Pulse until the herbs are finely chopped or minced.
  3. Add in the minced cauliflower and pulse until combined.
  4. Form the falafel dough into 16 1 ½ " round balls. Use a pastry brush and brush each falafel with olive oil.
  5. Add olive oil to medium-sized skillet and heat to medium-high. Place falafel balls into the preheated skillet and cook for 20 minutes on one side, then rotate the falafels and cook for another 20 minutes.
  6. While falafels are cooking, combine all the Tahini Dressing ingredients in a blender or food processor and blend until smooth. Set aside.
  7. Place the kale, cherry tomatoes, pine nuts, green onions, and cilantro on plates, dividing evenly. Top with cooked falafel balls and drizzle with tahini dressing.

 

Makes 16 falafel balls; serves 4-6

Inspired by paleoglutenfree.com/recipes/perfect-whole30

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