Whole 30 Falafel

I had been craving falafel and took to the Google to find a Whole 30 recipe for falafel that was simple and tasty to make.  Enter I Breathe I’m Hungry.  I made her faux-lafel, that uses cauliflower instead of chickpeas, and the taste and texture was amazing. This may be my favorite recipe experiment yet!  Check out her site for the full details, or read below for my adjustments and tactics.  I served this with a simple cucumber salad for dinner, but also ate it for lunch the next day (with carrots and applesauce), and breakfast the day after that (with eggs and chive Kit Hill dairy-free “cream cheese”). Would also be great with tzatziki. Fresh is the best, but super tasty for all meals.

What you need: 

  • 1  medium cauliflower head, raw and chunkily pureed
    • Proportions below are against 1 cup of pureed cauliflower, but I ended up making 3 cups out of the cauliflower head I got, so just multiply accordingly.
  • 1/2 cup almond meal
  • 1 tbsp cumin
  • 1/2 tbsp coriander
  • 1/2 tsp salt
  • 1/2 tsp cayenne pepper
  • 1 garlic clove, minced or pressed
  • 2 tbsp parsley (I used dried, but use fresh if you have it, chopped)
  • 2 large eggs
  • Avocado oil (or a light, tasteless oil to cook in)

Instructions: 

  • Cut away the stem/leaves of the cauliflower and cut up the florets and place into blender.  I gave them a good chopping so the pieces weren’t too large.  Puree, roughly, so it still has a grainy texture. Mine bordered on ricing/pureeing.
  • Measure out the number of cups you want into a mixing bowl and multiply the proportions of other ingredients accordingly.  Add them in (minus the oil, that’s for cooking) and mix well.  You should have a wet mixture that sticks together.
  • Heat avocado oil in a pan.  You don’t need a ton (you’re not deep-frying) but enough that it coats the whole pan and can sizzle around the falafels.
  • Once the oil is hot, form little falafel patties and carefully/slowly drop them into the oil (don’t splash yourself with hot oil!).  Each side should get 2-4 minutes, so they are browned to your liking.  The edges should brown before you flip them.
  • When done, place on a plate lined with paper towels to absorb the excess oil.

Here’s a peek of how it looked in the falafel – you can see it’s crispy on the outside but soft and delicious in the inside.

falafelinside

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