FALAFEL WITH TAHINI SAUCE
Ingredients
- 1 cup raw cauliflower pureed
- 1/2 cup ground almonds
- 1 Tbsp 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 lg Eggs
- 3 Tbsp coconut flour
- TAHINI SAUCE
- 2 Tbsp tahini paste
- 3 Tbsp Water
- 1 Tbsp Lemon juice
- 1 clove garlic minced
- 1/2 tsp kosher salt to taste
Instructions
- For the cauliflower you should end up with a cup of the puree. It takes about 1 medium head (florets only) to get that much. First chop it up with a knife, then add it to a food processor or magic bullet and pulse until it’s blended but still has a grainy texture.
- You can grind the almonds in a similar manner – just don’t over grind them, you want the texture.
- Combine the ground cauliflower and ground almonds in a medium bowl. Add the rest of the ingredients and stir until well blended.
- Heat a half and half mix of olive and grapeseed (or any other light oil) oil until sizzling. While it’s heating, form the mix into 8 three-inch patties that are about the thickness of a hockey puck.
- Fry them four at a time until browned on one side and then flip and cook the other side. Resist the urge to flip too soon – you should see the edges turning brown before you attempt it – maybe 4 minutes or so per side. Remove to a plate lined with a paper towel to drain any excess oil.
- Tahini sauce: Blend all ingredients in a bowl. Thin with more water if you like a lighter consistency.
- Serve with tahini sauce and a tomato & parsley garnish if desired.
Notes
Omit the lemon juice if concerned about the flipping switch in spring.
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