16 falafel

Cauliflower Falafel Bowl

10 minPrep Time

40 minCook Time

50 minTotal Time

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  • Falafel
  • 2 cups minced cauliflower (To make minced cauliflower, just blend the cauliflower in your food processor until it's minced.)
    1 cup minced fresh onion
    1/2 cup fresh cilantro leaves
    1/2 cup fresh parsley leaves
    1/2 cup almond flour
    1 medium egg
    1 tablespoon arrowroot flour
    3 cloves garlic
    4 teaspoons cumin powder
    1 teaspoon sea salt
    1/2 teaspoon turmeric powder
    1/2 teaspoon chili powder
    4 tablespoons olive oil for cooking
  • Tahini Dressing
  • 1/2 cup sesame oil
    1/4 cup tahini
    2 tablespoons lemon juice
    2 teaspoons date paste.
    1/2 teaspoon lemon zest
  • Greens
  • 4-8 cups baby kale Make your salad as big or small as you want.
    1 cup cherry tomatoes cut in halves
    1/4 cup pine nuts
    1/4 cup fresh cilantro leaves
    1/4 cup green onions chopped


--- Falafel ---
Preheat oven to 400F. Line a baking sheet with parchment paper.
In a food processor blend all the ingredients, except the minced cauliflower and olive oil. Blend until the herbs are minced.
Once the herbs are minced, add in the minced cauliflower and pulse until combined.
Form the falafel dough into 16 1 1/2" round balls. Use a pastry brush and brush each falafel with olive oil.
Cook for 20 minutes on 400F then rotate the falafels and cook for another 20 minutes.
--- Tahini Dressing ---
Combine all the ingredients for the tahini dressing in a blender or food processor and blend until smooth.
--- Greens ---
Plate the greens then top with falafel and tahini dressing.

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